In a bowl, mix the rice flour, coconut water, and yeast (cream of tartar).
Mix well until you get a smooth batter without lumps.
Heat a non-stick skillet and lightly grease it.
Cook the pancakes by pouring portions of batter into the skillet, cooking a few minutes on each side until golden brown.
Serve the pancakes hot, filled with orange jam, honey, and dried fruit to taste.
Non-stick skillet
Bowl
Whisk or spoon for mixing
You can replace the jam with peanut butter or nut spread. Recipe suitable for those following gluten-free, egg-free, and lactose-free diets.
Italy, Puglia
