Thai Coconut Pancakes

I stumbled upon this recipe online today and thought it looked really interesting and yummy. And best of all, it's gluten free! Always a plus to find a fantastic looking recipe that is gluten free and could really satisfy someone's craving on a GF diet. I well remember those FOUR long months I couldn't eat gluten. Jer and I resolved to try and eat less gluten on a daily basis and just aim for a wider variety of flours and grains in our diet. So....we'll be trying these! Also a good way to us up some of my speciality flours left over from the strictly GF days.

http://thaifood.about.com/od/thaidesserts/r/coconutpancakes.htm

These coconut pancakes are like those sold at the night markets in Thailand. They can be served for dessert warm and topped with a few scoops of ice cream, OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness, and they're gluten free. Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-4
2 cups good-quality coconut milk
2 eggs (use flax egg replacer from post or EnerG egg replacer)
1+1/2 cups rice flour
3 Tbsp. glutinous rice flour (available at Asian food stores)
3-4 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
oil for frying
optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
optional: food coloring
optional: 1/4 cup dry shredded (baking type) coconut for garnish
Preparation:
Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
If you'd like different colors of pancakes, divide the batter into a few separate bowls.
Add several drops pandan essence to make one bowl green (or make all of them green!). Make the others with colors of your choice. Leave one bowl plain.
Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter.
Pancakes/crepes are ready to be flipped when small holes break out over the surface and edges are crisp.
Flip the pancake and cook the other side briefly - 30 seconds to 1 minute. Add a little oil to the pan before making each new pancake.
If desired, sprinkle with toasted shredded coconut. These pancakes are delicious served with maple syrup. ENJOY!

These coconut pancakes are like those sold at the night markets in Thailand. They can be served for dessert warm and topped with a few scoops of ice cream, OR they make a great breakfast or brunch dish on the weekends. Colorful and flavored with coconut, these pancakes are actually closer to crepes in thinness, and they're gluten free. Have fun with them and make several different colors (pandan essence provides the bright green color). A great brunch dish to make for Easter, or anytime you're feeling young and happy!
Prep Time: 12 minutes
Cook Time: 10 minutes
Ingredients:
SERVES 2-4
2 cups good-quality coconut milk
2 eggs
1+1/2 cups rice flour
3 Tbsp. glutinous rice flour (available at Asian food stores)
3-4 Tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
oil for frying
optional: a few drops of pandan essence (available in tiny bottles at Asian/Chinese stores)
optional: food coloring
optional: 1/4 cup dry shredded (baking type) coconut for garnish
Preparation:
Measure the two flours into a mixing bowl. Add the salt and baking powder, and stir to mix.
In another bowl, combine the eggs with the coconut milk and sugar. Whisk to dissolve the sugar and break up the yolks.
Pour wet mixture into the dry mixture and stir until you have a smooth batter (using a whisk will help get rid of any lumps).
If you'd like different colors of pancakes, divide the batter into a few separate bowls.
Add several drops pandan essence to make one bowl green (or make all of them green!). Make the others with colors of your choice. Leave one bowl plain.
Heat a small frying pan or crepe pan over medium-high heat for at least 1 minute (without oil), or until pan is very hot - this will help to keep the pancakes/crepes from sticking.
Now add a little oil (about 1/2 tsp.) and swirl it around the pan. Use a spatula to ensure the oil covers all surfaces.
Add about 1/4 - 1/3 cup batter (depending on how large or thick you want your pancakes/crepes), tilting the pan this way and that to distribute the batter.
Pancakes/crepes are ready to be flipped when small holes break out over the surface and edges are crisp.
Flip the pancake and cook the other side briefly - 30 seconds to 1 minute. Add a little oil to the pan before making each new pancake.
If desired, sprinkle with toasted shredded coconut. These pancakes are delicious served with maple syrup. ENJOY!