What’s the best way to serve Thai Rice Flour Pancakes with Palm Sugar for an authentic experience?

The best way to enjoy Thai Rice Flour Pancakes with Palm Sugar is the traditional Thai style — served warm, drizzled with coconut cream, and sprinkled with sesame seeds. This serving method highlights the natural sweetness of palm sugar and the richness of coconut milk. However, Thai Rice Flour Pancakes with Palm Sugar are also versatile, meaning you can adapt them to different occasions. For a festive dessert, try topping them with fresh mango or banana slices. For a fusion twist, serve Thai Rice Flour Pancakes with Palm Sugar with honey or maple syrup. No matter how you serve them, their balance of flavor and texture will always shine through.

Can I freeze Thai Rice Flour Pancakes with Palm Sugar and reheat them later?

Absolutely! Thai Rice Flour Pancakes with Palm Sugar are freezer-friendly, making them convenient for meal prep. To freeze, cook the pancakes fully, let them cool, and stack them with parchment paper between each pancake. Store them in an airtight freezer bag for up to two months. When you’re ready to eat, reheat Thai Rice Flour Pancakes with Palm Sugar in a non-stick skillet, toaster, or microwave until warmed through. Freezing does not change the delicious caramel flavor from the palm sugar, so you can enjoy them anytime without losing authenticity.

How are Thai Rice Flour Pancakes with Palm Sugar different from kanom krok?

The difference between Thai Rice Flour Pancakes with Palm Sugar and kanom krok lies mainly in size, texture, and preparation method. Thai Rice Flour Pancakes with Palm Sugar are larger, flatter, and closer in style to breakfast pancakes, but with authentic Thai ingredients. Kanom krok, on the other hand, are smaller, bite-sized coconut rice cakes cooked in a special pan with small circular molds. While both recipes use rice flour and coconut milk, Thai Rice Flour Pancakes with Palm Sugar highlight palm sugar for their deep caramel flavor, whereas kanom krok often focus on creamy coconut centers and savory toppings like corn or scallions.

Can I make Thai Rice Flour Pancakes with Palm Sugar without using eggs?

Yes, you can prepare Thai Rice Flour Pancakes with Palm Sugar without eggs by using a plant-based substitute such as a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). While the texture will not be exactly the same, Thai Rice Flour Pancakes with Palm Sugar made with this substitution remain soft and flavorful. Many people who follow vegan diets enjoy adapting traditional recipes, and Thai Rice Flour Pancakes with Palm Sugar are perfect for that. The palm sugar and coconut milk still deliver the rich, authentic taste, ensuring that the dish remains just as delicious.

Thai Rice Flour Pancakes with Palm Sugar

Description

Fluffy Thai-inspired rice flour pancakes made with palm sugar and coconut milk, perfect for a sweet and light breakfast or snack.

Ingredients

Scale

1 cup rice flour
1 ½ tablespoons cornstarch
2 tablespoons sugar
3 teaspoons aluminum-free baking powder
1 cup milk (any type)
1 egg, beaten
1 tablespoon butter, melted
1 teaspoon vanilla extract

Instructions

In a large bowl, combine the rice flour, cornstarch, sugar, and baking powder until well mixed.
Make a well in the center of the dry ingredients and add the milk, egg, melted butter, and vanilla extract.
Whisk gently until the batter is smooth and combined. Do not overmix.
Set the bowl aside for 10 minutes to allow the batter to thicken and absorb the liquid.
Heat a non-stick pan or griddle over medium-high heat and grease lightly with oil or butter.
Pour about 3 tablespoons of batter per pancake onto the hot surface (about ¾ of a ¼ cup scoop).
Cook the pancakes for about 2 minutes, until bubbles form on the surface and edges are set.
Flip carefully and cook the other side for 1–2 minutes until golden brown.
Repeat with the remaining batter to make about 12 pancakes.
Serve warm with your favorite toppings such as syrup, honey, fruit, or coconut cream.

Notes

Do not use glutinous rice flour, as it creates a gummy texture instead of fluffy pancakes.
Letting the batter rest for 10 minutes is crucial for proper texture.
You can substitute dairy milk with almond, oat, or coconut milk for a dairy-free option.
For an egg-free version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Be careful not to cook at very high heat, as the sugar can burn quickly.

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 9g
Sodium: 160mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: Thai rice flour pancakes, palm sugar pancakes, gluten free pancakes, Thai dessert, coconut pancakes