Rice pancakes - a recipe made only from white rice

Rice pancakes are a great way to have breakfast or dinner. A glass of rice is enough for preparation. Watch the video for a recipe for gluten-free rice pancakes.

How to make rice pancakes?

• Cover 1 cup of white rice with cold water and leave it to soak for at least 12 hours
• Rinse the soaked rice in a strainer under running water
• Put the rice into a tall and narrow dish. Add a pinch of salt and 1/2 cup of water. Blend to a smooth cream. Then add another 1/2 cup of water and mix again. You will get a watery dough with a consistency similar to milk.
• Heat the pan well and brush it with a little coconut oil. Pour a thin layer of dough and fry until the dough comes off the pan and turn the pancake over.
• About 5 medium-sized pancakes should come out of this amount of dough.

Tips

Be sure to use white rice for this recipe, not rice flour. These pancakes won't come out of rice flour.

Recipe for rice pancakes

• 1 cup of white rice
• 1 cup of water
• a pinch of Himalayan salt
• coconut oil for frying

Remember for this recipe you should use rice, not rice flour

Soak the rice in cold water for at least 12 hours

Rinse the soaked rice in a strainer under running water

Pour the rinsed rice into a tall vessel

We add salt and the first batch of water

We add the second portion of water

Blend again until the dough has a liquid consistency similar to milk

Heat up the pan with a little coconut oil

We put a thin layer of dough and fry

When the dough starts to move away from the pan, turn the pancake over

The finished pancakes are flexible and easy to roll

Pancakes taste great with peanut butter or jam

The recipe comes from the book - Nowa Jadonomia - Marty Dymek

I haven't eaten that yet

This series of films encourages you to experiment in the kitchen. In this series, I prepare dishes that I have never made myself. I want to show you that cooking is not difficult at all. I choose interesting dishes from cookbooks and prepare them together for the first time. Check out my new series on YouTube. The recipe comes from the book Nowa Jadlonomia by Marta Dymek.