Vibibi, a gluten free and vegan sweet pancake recipe found across the Swahili coast. Something commonly eaten in Zanzibar at any time of the day but with this method more of a staple in Kenya and Tanzania.

Cooking tips:

• Key is to cook these on a low heat so they cook through slowly which retains the moisture and stops them from drying out.

• A pan that you can put a lid on is essential for locking in the steam and again aiding in the moisture.

• These can be frozen once cooked!

• I add less sugar in this recipe to the normal as I find when you drizzle over the coconut sauce or any other syrup of your choice, that sweetens them up perfectly. However if you want these to be sweeter then add an extra 40-50g.

• Traditionally these are made in a tiny frying pan so the batter can fill the whole pan. I don’t have one of those and as I make the batter on the thinner side, it therefore runs, so I use a metal circle/mould to make it the size I want.

• I use a bullet type blender to make sure it’s a fine grind - as we need the rice completely broken down.

Ingredients:

Pancake Batter

• 370g/1 and 3/4 cups White Basmati Rice

• 90g / 1/2 cup Caster Sugar

• 8 Cardamom Pods

• 400ml Coconut Milk (from a tin)

• 1 packet/7g/1 TBSP Dried Active Yeast

Coconut Sauce

• 300ml Coconut Milk (from the tin)

• 30g Caster Sugar

• 1/2 Vanilla Pod Beans or 1 TSP Vanilla Extract

• 1 TBSP Corn Flour

Method

1. Begin by soaking your rice in water overnight.

2. The next morning drain the rice and then place in a blender along with all the other pancake ingredients.

3. Blend till the batter is super smooth and all the rice has broken down. When you go to feel the batter it will feel slightly grainy but that should mainly be from the sugar.

4. Place the batter in a large bowl, cover with cling and leave to rise.

5. While the batter is rising you can make your sauce. Add the coconut milk, sugar and vanilla to a saucepan, but leave a small amount of the milk separate.

6. With the leftover coconut milk add the corn flour and whisk till smooth, then add it into the sauce and place on a high heat till it begins to bubble.

7. Once it bubbles, reduce to a low heat and then whisk stop it from becoming lumpy. The sauces should thicken but still be runny.

8. Once it has thicken you can turn it off and leave to cool.

9. Once the batter has risen, heat a pan up on a medium-high setting and melt some butter in it.

10. Take your metal ring, place in the middle and pour your batter in the circle. Ideally we want these about 1inch thick.

11. Place the lid on top and leave to cook and steam. Little holes should form on the top and it’s time to flip once it has gone dry on the top.

12. Remove the metal ring, flip and then leave the other side to turn slightly golden. You’ll find the first side is darker.

13. Repeat with the rest of the batter, serve up and pour over the coconut sauce or any other syrups you want. I add date syrup as well as the sauce and fresh fruit to mine!