MINI RICE PANCAKES

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'A healthy way'

(12 mini pancakes)

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  • Pancakes
  • 1 cup brown rice flour
  • 1 dl coconut milk
  • 1 dl water
  • 1 dl water (from soaked flax seeds)
  • Coconut oil (to fry)
  • A pinch of  sea or Himalaya salt
  • Maple syrup (optional)
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Fruits

  • 1 pineapple
  • 2 mango
  • 6 passion fruits

Coconut Chutney

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  • 1 cup coconut shreds (soaked overnight)
  • A bit of green chili
  • 1 tsp mustard seeds
  • 1 dl water
  • A pinch of sea or Himalaya salt

Mini rice pancakes: (Previous night) Add 1 cup of flax seeds and 2 cups of water in a jar. Let soak overnight. In the morning, filter the flaxseeds with a strainer and keep the gely-water. In a bowl, combine the rice flour, coconut milk, water, salt and the gely-water from the flax seeds. Mix with a food processor. Grease a pancake pan with some coconut oil, add some of the mix and fry the mini pancakes a couple of minutes each side in medium heat.

Fruit: Prepare the fruits by peeling and chopping the pineapple and mango. Cut the passion fruits in halves. Place all the fruits in a big plate. Scoop out the flesh of two of the passion fruits. Use this to decorate.

Coconut Chutney: Add all the ingredients in a blender and mix them in high speed until smooth. 

Serve the pancakes with some fresh fruits and coconut chutney. If you like them sweet you can drizzle some maple syrup on the top.