Black Rice Pancakes with Coconut Syrup
Ingredients
- 1 cup Agriko black rice, cooked and cooled
- 1 cup all-purpose flour
- 2 tbsp coconut sugar
- 2 tsp baking powder
- ½ tsp sea salt
- 1 cup unsweetened coconut milk
- 2 eggs, beaten
- 2 tbsp coconut oil, melted
- 1 cup coconut cream
- ½ cup brown sugar for syrup
Instructions
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Cook Agriko black rice according to package directions, then spread on a plate to cool completely. This prevents the batter from becoming gummy.
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In a large bowl, whisk together flour, coconut sugar, baking powder, and sea salt until well combined.
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In another bowl, whisk together coconut milk, beaten eggs, and melted coconut oil. Gently fold the wet ingredients into the dry mixture until just combined, then fold in the cooled black rice—do not overmix.
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Heat a non-stick griddle or skillet over medium heat, lightly oiled with coconut oil. Pour ¼ cup batter per pancake and cook for 2-3 minutes until the edges look set, then flip and cook another 2 minutes until golden.
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While pancakes cook, make the coconut syrup: combine coconut cream and brown sugar in a saucepan over low heat, stirring constantly for 3-4 minutes until the sugar dissolves and the syrup thickens slightly.
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Stack warm black rice pancakes on serving plates and drizzle generously with warm coconut syrup. Serve immediately with optional toppings like fresh berries, toasted coconut flakes, or a dollop of Greek yogurt.
For fluffier pancakes, separate your eggs and fold in stiffly beaten egg whites as the last step before cooking. This adds airiness without affecting the beautiful purple color from the black rice.
Nutrition Highlights
- Rich in anthocyanins and antioxidants from black rice
- Good source of fiber and plant-based protein
- Contains natural polyphenols that support heart health
- Provides sustained energy from whole grain carbohydrates
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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