Rice Pancakes Thailand Style

Delight your taste buds with these fragrant and fluffy **Rice Pancakes Thailand Style**, a delightful fusion of traditional Thai flavors and comforting pancake goodness. Made with **rice flour** and infused with the delicate aroma of **pandan extract**, these pancakes boast a naturally green hue and a light, chewy texture that's irresistibly unique. The rich creaminess of **coconut milk** perfectly complements the hint of sweetness from the sugar, while a touch of salt and baking powder balances the flavors to perfection. These gluten-free pancakes come together in just 35 minutes and are wonderfully versatile—serve them warm with fresh fruit, a drizzle of honey, or even a sprinkle of shredded coconut for a tropical twist. Perfect for breakfast, brunch, or dessert, this easy recipe is a true celebration of **authentic Thai cuisine** in every bite!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1 teaspoon Pandan extract (or pandan essence)
• 2 tablespoons Sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 1 tablespoon Cooking oil (for greasing the pan)

Directions

Step 1

In a mixing bowl, combine the rice flour, baking powder, sugar, and salt. Whisk well to ensure even distribution of dry ingredients.

Step 2

Gradually add in the coconut milk while whisking continuously to form a smooth batter with no lumps.

Step 3

Stir in the pandan extract until the batter turns a light, fragrant green. If using pandan leaves instead of extract, blend them with the coconut milk and strain before adding to the batter.

Step 4

Let the batter rest for 10 minutes at room temperature to allow the rice flour to hydrate fully.

Step 5

Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the skillet with a small amount of cooking oil using a brush or paper towel.

Step 6

Pour a ladleful of the batter (about 1/4 cup) onto the skillet, forming a small pancake. Use the back of the ladle to spread the batter into a thin circle, if needed.

Step 7

Cook for 2-3 minutes on one side until the edges look set and small bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes until lightly golden and cooked through.

Step 8

Remove the cooked pancake and place it on a plate. Repeat this process with the remaining batter, greasing the skillet lightly as needed between pancakes.

Step 9

Serve the rice pancakes warm with fresh fruit, a drizzle of honey, or a sprinkle of shredded coconut if desired.

Nutrition Facts

Serving size	447.9 grams (447.9g)

Amount per serving	% Daily Value*
Calories	875

Total Fat 14.40g	18%
Saturated Fat 2.00g	10%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1078mg	47%
Total Carbohydrate 173.90g	63%
Dietary Fiber 3.20g	11%
Total Sugars 41.90g
Protein 12.40g	25%

Vitamin D 0IU	0%
Calcium 28mg	2%
Iron 1mg	6%
Potassium 317mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.8%

Protein: 5.7%

Carbs: 79.5%