Coconut Pancakes
- 1 1/4 cups rice flour
- 1 1/2 cups sugar
- 1/4 tsp. salt
- 3 cups coconut milk
- 4 eggs
- 1/2 cup oil
Sift the flour, sugar, and salt into a bowl. Beat in the coconut milk and eggs until a very smooth batter is formed.
Heat 2 tsp. oil in a 7-inch skillet; pour enough batter into it to thinly coat the bottom. Lightly brown the pancakes on both sides. Roll up like a jelly roll. Keep warm while preparing the balance.