Ingredients:
1 cup rice flour
1/4 cup sugar or 1/4 cup Splenda granular
1/2 teaspoon salt
1 (14 ounce) cans coconut milk
4 eggs
3/4 cup coconut, shredded
vegetable oil
red food coloring
green food coloring
sweetened condensed milk
shredded coconut
Directions:
Beat flour, sugar/splenda, salt, coconut milk and eggs in medium size bowl until smooth.
Stir in 3/4 cup coconut.
Divide batter evenly among 3 bowls, and tint one bowl with red coloring, and another with green coloring – leaving one batter untinted.
Lightly oil an 8″ nonstick frying pan and heat until it is hot.
To make the pancakes, pour about 1/4 cup batter in the skillet and swirl the pan until the batter completely covers the bottom.
Cook until the tope of the pancake is almost dry and the bottom is light brown.
Gently turn the pancake and brown the other side.
Upon removing the pancake, roll the pancake up and place on an oven-proof dish. Place in a warm oven to keep warm.
When serving, drizzle with sweetened condensed milk, and sprinkle with coconut.
Servings: Serve
Time preparation: 20 min.
Time total: 20 min.