Rice pancakes with coconut and kiwi (4 persons)
Preparation time: 20 minutes
75 g wheat-free flower
½ tsp. tartaric acid
250 ml lactose-free milk
75 g cooked white rice (about 40 g of uncooked rice)
25 g grated coconut
2 kiwi’s, chopped
2 tbsp. coconut oil (or another permitted oil)
1. Put the flour, tartaric acid and the egg in a bowl and add use a whisk to add the milk. When it is a smooth paste, add the rice, coconut and kiwi.
2. Heat one ½ tablespoon of oil in the pan. Make three pancakes by using a ladle to add three spoonful’s of batter into the pan.
3. Bake the pancakes for about 1 minute on a medium heat and turn them. Repeat until you’re out of batter.
Delicious for breakfast!