Rice Flour Pancakes
4 servings
60 minutes
Rice flour pancakes are a delicate treat of Pan-Asian cuisine, captivating with their lightness and airy texture. The recipe's origins can be found in traditional Asian culinary traditions, where rice flour is valued for its versatility and softness. The taste of these pancakes is a subtle balance of sweetness and creamy tenderness thanks to the addition of yogurt and vanillin. The dish's feature is its lightness and low gluten content, making it suitable even for those on special diets. Paired with soft cottage cheese and ripe bananas, the pancakes become a wonderful breakfast or dessert that can be adorned with berries or a drizzle of honey to enhance their natural sweetness. This dish is an ideal option for those seeking a healthy alternative to classic flour treats.
1
Break the eggs into a deep container, add yogurt, vanillin, and sugar substitute to taste, and mix well until smooth.
- Chicken egg: 2 pieces
- Plain (natural) yoghurt: 330 g
- Vanillin: pinch
- Sugar substitute: to taste
2
Add baking soda to the obtained mass and mix well again.
- Baking soda: 1 teaspoon
3
Sift flour into the egg-yogurt mixture and mix until homogeneous (the dough should not pour from the spoon but fall in soft chunks).
- Rice flour: 200 g
4
Grease the pan with a small amount of olive oil, remove the excess with a napkin, which can be used to wipe the pan before each new batch of pancakes.
- Olive oil: 1 teaspoon
5
Spoon the pancakes onto a heated skillet, cook covered on low heat, flip when the top starts to dry and bubbles begin to form.
6
Mix soft cottage cheese with protein and sugar substitute.
- Soft curd cheese: 300 g
- Vanilla protein powder: 4 teaspoons
- Sugar substitute: to taste
7
Slice the bananas into circles.
- Bananas: 2 pieces
8
Stack the ready pancakes in portions, spread with cottage cheese-protein mixture, and place sliced banana between the layers.
