Pan-Fried Vitumbua Rice Pancakes with Cardamom

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Lightly sweetened, small round rice pancakes with a crisp exterior and soft inside, delicately flavored with cardamom, perfect for breakfast or an evening snack. This African-inspired breakfast recipe (vegan), ready in about 35 minutes, layers rice flour, coconut milk, white sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 6 African cuisine 110 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 1 tsp active dry yeast with 1/4 cup warm water (110°F) and 1 tbsp sugar; stir and let sit for 10 minutes until frothy.
  2. Step 2: In a mixing bowl, whisk together 1 cup rice flour, 2 tbsp white sugar, 1/4 tsp salt, and 1/2 tsp ground cardamom.
  3. Step 3: Pour the yeast mixture and 3/4 cup coconut milk into the dry ingredients; whisk until a smooth, thick batter forms. Cover and let rise in a warm place for 1 hour until bubbles appear.
  4. Step 4: Heat a non-stick skillet over medium heat and add 1 tsp vegetable oil to coat the surface.
  5. Step 5: Spoon 2 tbsp batter per pancake onto the skillet, forming small rounds about 3 inches in diameter. Cook for 3-4 minutes until edges are set and bottoms are golden and crisp.
  6. Step 6: Flip and cook the other side for 2-3 minutes until cooked through and golden brown. Repeat with remaining batter, adding more oil as needed.
  7. Step 7: Serve warm with chai tea or your favorite accompaniment.

Related recipes