Serabi Solo (Coconut Pancakes)

Ingredients

• 1 cup Rice Flour
• 1 1/2 cups Coconut Milk
• 2 tablespoons Coconut Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Vanilla Extract

Instructions

1. 1In a medium bowl, add the 1 cup of Rice Flour, 1 1/2 cups of Coconut Milk, 2 tablespoons of Coconut Sugar, and 1/4 teaspoon of Salt. Whisk everything together until the batter is completely smooth and there are no lumps.
2. 2Add the 1/2 teaspoon of Vanilla Extract to the batter and whisk again until it is fully incorporated.
3. 3Place a non-stick pan or griddle over medium heat. Allow it to heat up for about 2-3 minutes. The pan is ready when a drop of water sizzles and evaporates quickly.
4. 4For each pancake, pour 1/4 cup of the batter onto the heated pan. You should hear a gentle sizzle as the batter hits the pan.
5. 5Cook each pancake for 2 to 3 minutes on the first side. Look for the edges to start looking set and small bubbles to appear on the surface. Flip the pancake carefully.
6. 6Cook the second side for another 2 to 3 minutes, or until the pancake is golden brown and cooked through. It should feel slightly firm to the touch.
7. 7Remove the cooked pancake from the pan and serve immediately while warm.

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