This was my first attempt to make rice pancake or appam or hopper. It is made from rice flour, fresh coconut milk and yeast. In this recipe I use small moulds to cook them instead of a non-stick appam pan.I lightly beat four eggs and used a spoon to scoop in the egg.

I thought up this recipe because I wanted to make a pancake with healthy ingredients. As opposed to a simple rice flour pancake, this recipe uses less rice flour and lots of okara.If you don't mix the dry ingredients very well, the okara will be lumpy. Recipe by Wachikko

Kimchi is Korea's most famous food and is an essential food item on the table at almost every meal. this dish was not to fry rice, but pan-fry both sides of rice as pancake.

I always seem to cook too much rice. This recipe turns leftover rice into a crispy, tasty pancake that can be eaten on its own or used as a base for all kinds of toppings. I like to eat my rice pancakes topped with an egg, but you could also use kimchi, pulled pork, ham, etc. Or they’re great on their own! 😋#GlobalApron Week 8 - Leftover Rice#Dinner #Lunch #Savory #Vegetarian

I had a lot of rice flour and wanted to come up with a new rice flour recipe. I recommend this recipe to people on macrobiotic diets or children with allergies because it doesn't use eggs or milk.Please adjust the amount of soy milk according to the rice flour, because the amount of moisture absorbed depends on the type of rice flour you have. You can cook these just like regular pancakes. The kabocha powder is for color and may be omitted. We don't have honey or syrup around, so these pancakes are relatively sweet on their own. Recipe by MsX

There is no real measurement for each ingredient. I cooked this to use up all the left over I had a little bit here and there, so feel free to add any vegetables and protein you like.

Rice flour pancakes are super moist. They taste great without any toppings. And since they're made from rice, they're satisfying, too There's really nothing to it, so give it a try.Since these may be on the sweet side, reduce the amount of sugar to taste.According to user " Kuma ", each pancake is about 120 kcal. That's a pretty healthy pancake! Recipe by aoisan

Cooked on a dry hot cast iron griddle, skillet or a ceramic tile in the oven, 16 pancakes for two people, quick breakfast becomes a feast. Tastes great reheated in the microwave too, from frozen. The native wild rice is roasted when harvested and that gives a special nutty flavor to the pancakes.Delicious when dipped in maple syrup.

Its my hubby's favourite

I uploaded a different recipe for rice flour pancakes, but when those cooled, they didn't taste very good so I came up with a new recipe. This time they taste great when freshly made and when cooled. You can also taste the sweetness of the rice flour.Since rice flour doesn't form lumps easily, you don't need to sift it. If you feel that they will be too chewy, you can adjust with 5-10 g of milk. Recipe by Wachikko

This is an easier version of the recipe I was taught. These pancakes use simple ingredients and are highly nutritional!Really though, the recipe calls for brown rice flour instead of rice flour, and gram flour (chickpea flour) instead of kinako. The taste and flavor are completely different. But these pancakes are plenty delicious and my son eats them up as a snack. Recipe by Mairebo

I decided to give this a try since I had good quality rice flour on hand!If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil.Cook after warming the frying pan over low-medium heat.I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo