THAI COCONUT CUSTARD PANCAKES

4 pancakes, 25 minutes

INGREDIENTS

• ghee (as needed for cooking)

Batter:

• 1/4 cup cooked basmati rice

• 1/4 cup oat flour

• 1 cup water

• 1/4 cup organic coconut milk

• 1/4 cup shredded coconut

• 2/3 tsp cardamom powder, freshly grated

• 2 tbsp coconut palm sugar

• 1/4 tsp salt

Custard filling:

• 1/2 cup organic coconut milk

• 1 tbsp coconut sugar

• 1/8 tsp salt

• 1 tbsp oat flour

DIRECTIONS

1. Add all the ingredients for the batter to a blender and blend until smooth. Set aside.

2. Add all the ingredients for the custard filling to a small mixing bowl and whisk together until well combined. Set aside.

3. Heat 1 tsp of ghee in medium saucepan pan over medium heat.

4. Add 1/4 cup of batter to the pan.

5. Scoop 1/2 tbsp of the filling by dunking the teaspoon into the pancake batter in the pan and wiggle it slightly, releasing the contents of the filling.

6. Allow to cook until crispy on 1 side (about 8-10 mins), then flip to the other side and cook for an additional 2-3 mins. The pancakes should be jiggly in the middle - that's the custard!

7. Repeat with the rest of the batter. Serve with a slight drizzle of honey or maple syrup but you probably won't even need it. Enjoy!

   
   

#breakfast #vata #pitta #summer #fall #winter #dessert #kidfriendly

Notes

• This is a great weekend sweet breakfast that is giggly and fun to make - kids will love this!

• You don't need too much honey or maple syrup on these as they are already sweet.

• Enjoy in moderation if kapha.