Ingredients
Method
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and cardamom until well combined.
- In a separate large jug or bowl, whisk the coconut milk, beaten eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined; do not overmix. A few small lumps are fine. Let the batter rest at room temperature for 30 minutes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
- Pour about ¼ cup of batter into the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set and dry.
- Flip carefully and cook for another 1-2 minutes on the second side, until golden brown.
- Transfer to a plate and cover loosely with foil to keep warm while you cook the remaining batter. Serve immediately.
Nutrition
Notes
The secret isn't in the technique but in resting the batter for at least thirty minutes. This allows the rice flour to fully hydrate, which prevents the pancakes from becoming gummy and gives them that distinct, delicate crunch when they hit the hot skillet.
I serve these with a dollop of plain yogurt or a drizzle of honey, but honestly, they are delicious on their own. They hold up well if you make a double batch, though I usually find myself eating two while they are still warm from the pan.