Egg Hoppers (Soy-Free)

Ingredients

• 1 cup Rice Flour
• 1 1/2 cups Coconut Milk
• 1 tsp Sugar
• 1/4 tsp Salt
• 4 large Eggs
• 1 tbsp Coconut Oil

Instructions

1. 1In a medium bowl, whisk together the 1 cup of Rice Flour, 1 1/2 cups of Coconut Milk, 1 tsp of Sugar, and 1/4 tsp of Salt until the mixture is completely smooth and there are no lumps.
2. 2Place a hopper pan or a small non-stick skillet (about 8 inches across) over medium heat. Allow the pan to heat up for about 2 minutes. Add the 1 tbsp of Coconut Oil and brush it evenly to coat the bottom and sides of the pan.
3. 3Once the pan is hot and the oil is shimmering, carefully pour about 1/2 cup of the batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter thinly up the sides, creating a bowl shape. The batter should reach about halfway up the sides of the pan.
4. 4Gently crack one of the 4 large Eggs directly into the center of the batter-filled bowl shape in the pan.
5. 5Cover the pan with a lid or a large plate. Cook for 5 to 7 minutes. The hopper is ready when the egg white is fully set, the yolk is cooked to your preference (runny or firm), and the edges of the pancake are golden brown and crispy.
6. 6Carefully slide the finished hopper out of the pan onto a plate. Repeat steps 3 through 5 with the remaining batter and eggs to make 3 more hoppers, adding a little more coconut oil to the pan if it seems dry between batches.
7. 7Serve the Egg Hoppers immediately while they are warm and the edges are crispy.

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