A breakfast favorite that's primarily made up of rice.
Prep Time15 minutesmins
Cook Time10 minutesmins
Resting Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Breakfast
Cuisine: Filipino
Keyword: Pancakes
Servings: 12
Calories: 274kcal
Equipment
Frying Pan
Blender or Food Processor
Ingredients
Pancake Mixture
3cupsuncooked rice, soaked in water overnight
1cupcooked rice
1cupcoconut milk
2cupscoconut cream
2tbspsugar
1tspbaking powder
1tbspcooking oil, For frying
Yeast Mixture
2tbspwarm water
1tspyeast
1tbspsugar
Instructions
In a small bowl, add-in the yeast, sugar, and pour-in warm water. Mix until well-blended. Set aside.
In a separate large bowl. Add-in the uncooked rice, and cooked rice. Mix until evenly distributed.
In a blender or food processor, add-in the rice mixture and pour-in the coconut milk, then pour-in the coconut cream. Blend until a smooth and thick consistency is achieved.
Transfer to a bowl and then combine the rice mixture with the yeast mixture. Cover with a plastic wrap and let it rise for 1 to 2 hours.
In a cooking pan greased with oil over low heat, pour-in about half a cup of the mixture. Cook until bubbles are formed. Flip to the other side. Cook until brown. Repeat for the rest of the mixture.
Transfer to a serving plate or serving tray. Serve with syrup or partner with coffee and enjoy!
Notes
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Nutrition
Nutrition Facts
Filipino Rice Pancake Recipe
Amount Per Serving
Calories 274Calories from Fat 132
% Daily Value*
Fat 14.7g23%
Saturated Fat 12.8g80%
Sodium 10mg0%
Potassium 233mg7%
Carbohydrates 33.7g11%
Fiber 2g8%
Sugar 4g4%
Protein 3.7g7%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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