The first time I made these Kenyan rice and coconut pancakes for my kids, they asked me never to make regular ones again. They were instantly in love with these. I am so glad to be able to share some of my history with my kids and now you in the form of food.

Growing up in Kenya, we would often visit the coastal region of Mombasa during the holidays and we loved it. Vitambua was one of the things we loved having for snacks at every opportunity we got. It is a perfect gluten free breakfast idea.

Vitambua requires a special pan to make, but since I don’t have one, I make them into these rice and coconut pancakes and we enjoy them for breakfast on the weekends. They always transport me back to family vacations in Mombasa.

Ingredients for Kenyan Rice and Coconut Pancakes

This breakfast idea is an easy breakfast for kids to make and has very few ingredients.

Ingredients List for Kenyan Rice and Coconut Pancakes:

• 2 cups rice
• 5 cups water
• 1 1/2 teaspoons yeast
• 1 cup coconut milk
• 1/4 cup sugar
• 1 teaspoon cardamom powder
• 1 teaspoon fennel seeds (optional)
• 1/4 teaspoon salt
• coconut or vegetable oil for cooking

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In order to get this vegan breakfast right, you have to soak the rice, so that we can make a pancake-like batter. In a large mixing bowl, add two cups of uncooked rice and about five cups of water. Cover with a tea towel and set aside for about five to six hours. I generally soak the rice the night before, so that the next morning, I have soft rice that can be made into delicious rice and coconut pancake recipe.

Making The Batter

Making the batter for this gluten free breakfast is a little bit different than making regular pancake recipe batter. Using a large sieve, drain the rice completely, so there’s no water left in the rice. Place the rice into a food processor (or blender) and using the pulse button, blend the rice a little to break it down. Add to it one cup of coconut milk, a quarter cup of sugar, one teaspoon of cardamom powder, and a quarter teaspoon of salt. Blend well until the batter is smooth.

Add one and a half teaspoons of dry active yeast to the blender and mix again, just to combine the yeast and the batter. Pour the batter into a mixing bowl and add to it one teaspoon of whole fennel seeds (optional – not everyone likes the taste of fennel, so you can skip them if you prefer). Cover the bowl with a dry tea towel and let the batter rest for about half an hour to allow the yeast to activate.

Cooking the Kenyan Rice and Coconut Pancakes

Once the yeast has had time to activate, heat a cast iron pan (or a non-stick pan if you prefer). Once heated, add about half a teaspoon of coconut oil, vegetable oil, or unsalted butter if you prefer to the pan. Spread it around and then pour one ladle full of the rice and coconut pancake recipe batter onto the pan. Let it spread naturally.

The consistency of the batter will depend on the thickness of the coconut milk. If the batter is too thick, add a couple of tablespoons of water to get the right consistency. If the batter is too thin, you can always add a couple of tablespoons of rice flour to get the right consistency.

The pancake will start to bubble as the yeast reacts to the heat. Let it cook for about two mins on medium-low heat or until it’s lightly browned on the bottom. Flip and cook the other side for another one or two minutes or until it is browned on the second side as well.

Serving Suggestions:

Enjoy this vegan breakfast warm. Serve with fresh fruit, freshly whipped cream, maple syrup, or any other topping of choice.

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