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Journal of Inspired living

Pancakes Hoppers Recipe


Gluten-free and Delicious Pancakes Hoppers Recipe

Credit: Danielle Minnebo

This recipe draws inspiration from Sri Lankan hoppers, which are fermented pancakes made from rice flour, served for breakfast with curry and coconut sambol. I have simplified my recipe and added some besan flour (chickpea flour) for both the flavour and protein.

Makes: 8 small pancakes

Ingredients

Method

  • 1 egg
  • ½ cup rice flour
  • ½ cup besan flour (chickpea flour)
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  1. Mix together all ingredients except coconut oil to smooth pancake batter.
  2. Heat ½ tbsp coconut oil in small frypan and add scoop of batter. Cook over medium heat until pancake is crispy and top is cooked. Remove from the pan and continue process until all batter is used.
  3. Serve warm.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.