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.

Using rice flour gives these a plump and springy texture.If you don't have rice flour, you can also use regular flour.If you mix everything together very well with a whisk, you can produce very fluffy pancakes. Recipe by Tentoumushi

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

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.

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.

#5ingChitau Pitha is a traditional recipe of odisha. Very tasty and healthy.

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

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

My dad and I were trying to find out what to make with rice flour. I am really proud of this recipe. The ingredient ratios are so easy to remember and I've made it over and over. These delicious pancakes remind me of the sweet rice cakes my grandma made for me when I was a kid.The amount of soy milk can be adjusted to make the cakes firmer if you prefer. You won't get bubbles rising to the surface like you would with normal pancakes, so make sure to check the bottom side and flip when it starts to turn golden brown.I made these pretty sweet so feel free to reduce the amount of sugar to suit your tastes. Recipe by Pinokio

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

Its my hubby's favourite