Rice Pancakes Thailand Style
Delight your taste buds with these fragrant and fluffy **Rice Pancakes Thailand Style**, a delightful fusion of traditional Thai flavors and comforting pancake goodness. Made with **rice flour** and infused with the delicate aroma of **pandan extract**, these pancakes boast a naturally green hue and a light, chewy texture that's irresistibly unique. The rich creaminess of **coconut milk** perfectly complements the hint of sweetness from the sugar, while a touch of salt and baking powder balances the flavors to perfection. These gluten-free pancakes come together in just 35 minutes and are wonderfully versatile—serve them warm with fresh fruit, a drizzle of honey, or even a sprinkle of shredded coconut for a tropical twist. Perfect for breakfast, brunch, or dessert, this easy recipe is a true celebration of **authentic Thai cuisine** in every bite!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Coconut milk
- 1 teaspoon Pandan extract (or pandan essence)
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Cooking oil (for greasing the pan)
Instructions
In a mixing bowl, combine the rice flour, baking powder, sugar, and salt. Whisk well to ensure even distribution of dry ingredients.
Gradually add in the coconut milk while whisking continuously to form a smooth batter with no lumps.
Stir in the pandan extract until the batter turns a light, fragrant green. If using pandan leaves instead of extract, blend them with the coconut milk and strain before adding to the batter.
Let the batter rest for 10 minutes at room temperature to allow the rice flour to hydrate fully.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the skillet with a small amount of cooking oil using a brush or paper towel.
Pour a ladleful of the batter (about 1/4 cup) onto the skillet, forming a small pancake. Use the back of the ladle to spread the batter into a thin circle, if needed.
Cook for 2-3 minutes on one side until the edges look set and small bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes until lightly golden and cooked through.
Remove the cooked pancake and place it on a plate. Repeat this process with the remaining batter, greasing the skillet lightly as needed between pancakes.
Serve the rice pancakes warm with fresh fruit, a drizzle of honey, or a sprinkle of shredded coconut if desired.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 174.8 g | 64% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 42.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
