Known as chilli or Vibibi (depending where you are in East Africa) These pancakes are gluten free and dairy and egg free :)

2 cups rice (Soaked overnight or for 3 hrs)

3 cups desiccated coconut
3 cups water
8 cardamom pods
2 tbsp milk powder
2 tbsp coconut powder
1 1/2 tsp instant yeast
1 1/4 cups sugar


Add the desiccated coconut and water together. Blend and strain. This is to make coconut milk.

In a blender, add the rice and 2 cups of coconut milk, cardamom seeds, milk powder, coconut powder. Blend really well. The batter needs to be smooth, no grains at all. Mixture should be the consistency of pancake batter so thick enough to coat the back of a spoon. Add the instant yeast and mix well. Cover and let it rise for 1 hour. After and hour and it forms bubbles, add the sugar and stir well.
Heat a non stick pan and add a 1/4 cup of the batter forming a pancake. Cook until all the batter is used up

Coconut sauce:
1 cup coconut milk
1.5 tbsp sugar
1-2 smal tsp corn starch
2-3 Cardamom pods (you can use the powder)



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