Tanzanian Vitumbua (Rice Flour Pancakes)
Sweet and fluffy Tanzanian rice flour pancakes, lightly spiced with cardamom and vanilla, perfect for a light breakfast or snack.
Ingredients
- 1 cup Rice Flour
- 1 cup Coconut Milk
- 1/4 cup Sugar
- 1/4 teaspoon Cardamom
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Coconut Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, whisk together the 1 cup of Rice Flour, 1 cup of Coconut Milk, 1/4 cup of Sugar, 1/4 teaspoon of Cardamom, and 1/2 teaspoon of Vanilla Extract until the mixture is completely smooth.
- 2Place a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
- 3Add the 2 tablespoons of Coconut Oil to the hot skillet. Let it heat until it shimmers, which should take about 1 minute.
- 4Pour 1/4 cup of batter onto the skillet for each pancake. You can fit about 2-3 pancakes in the skillet at a time without overcrowding.
- 5Cook the pancakes for 2 to 3 minutes on the first side, or until you see small bubbles forming on the surface and the edges look set.
- 6Carefully flip each pancake using a spatula. Cook for another 2 to 3 minutes on the second side, until both sides are golden brown and the pancakes are cooked through.
- 7Remove the cooked pancakes from the skillet and serve them warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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