Ingredients

• 400 ml coconut milk
• 2 eggs
• 3 tablespoons sugar or icing sugar
• pinch of salt
• 1 and 1/3 cups rice flour
• 2 teaspoons baking powder
• approximately 300 g berries

Toppings:

• fresh berries
• e.g. icing sugar, sweetened thick sour cream 12% or whipped chilled whipped cream from coconut milk, maple syrup

Preparation

1. Pour the entire contents of a can of coconut milk into a pot and heat slightly so it becomes uniform and liquid. Pour into a bowl.
2. Add eggs and mix with a whisk or beater together with sugar, salt, and sifted flour with baking powder - mix only until the ingredients combine into a smooth and uniform mixture.
3. Add berries and gently mix with a spoon.
4. Heat a pan (e.g. a crepe pan or other with a non-stick coating) and spread 2 tablespoons of batter per pancake, keeping gaps (pancakes will rise while frying, so you can fry 3 at a time). Fry the pancakes on medium or moderate heat until they rise and are lightly browned on the bottom (about 2 minutes).
5. Then flip them to the other side and fry for about 2 minutes. Before frying the next batch of pancakes, it is good to wipe the pan with a paper towel. Serve with fresh berries and other toppings.