Mini rice pancakes and coconut chutney

A little taste of India met west. Can live without these fantastic pancakes. A true favourite for kids :)!

(12 mini pancakes)


1 cup rice flour

1 dl coconut milk

1 dl water

1 dl water 1 cup rice flour

1 dl coconut milk

1 dl water

1 dl water (from soaked flax seeds)

Coconut oil (to fry)

A pinch of  sea or Himalaya salt

Maple syrup (optional)

(Previous night) Add 1 cup of flax seeds and 2 cups of water  in a jar. Let the soak overnight.

In the morning, filter the flaxseeds with a strainer and keep the gely-water.

In a bowl combine the rice flour, coconut milk, water, salt and the gely- water from the flax seeds. Mix with a food processor.

Grease a pancake pan with some coconut oil, add some of the mix and fry the mini pancakes a couple of minutes each side in medium heat.



1 pineapple

2 mango

6 passion fruits

Prepare the fruits by peeling and chopping the pineapple and mango.

Cut the passion fruits in halves. Place all the fruits in a big plate.

Scoop out the flesh of two of the passion fruits. Use to decorate.


Coconut Chutney:

1 cup coconut shred (soaked overnight)

A bit of green chili

1 tsp mustard seeds

1 dl water

A pinch of sea or Himalaya salt


Add all the ingredients in a blender and mix them in high speed until smooth.

Serve the pancakes with some fresh fruits and coconut chutney. If you like them sweet you can drizzle some maple syrup on the top.

This is a healthy to way to enjoy pancakes (no dairy, no wheat, no sugar).
Recipe and photo by Belén Vazquez Amaro