These thin pancakes are great for breakfast or dinner, and go well with just about anything wrapped inside. If you’re making savory pancakes add minced herbs to the batter. For a sweet treat, spread labneh on a pancake, then drizzle with honey. Roll up the filled pancake and enjoy for breakfast.

Makes 8–12 thin pancakes/crepes

1½ C rice flour
1 tsp fine grain sea salt
2 T toasted sesame seeds
½ C full-fat coconut milk
¾ C water, plus more to thin, if needed
¼ C sourdough starter
6 large eggs
1 tsp butter or olive oil

In a large mixing bowl combine the rice flour, salt, and sesame seeds. In separate bowl, whisk together the coconut milk, water, sourdough starter, and eggs.

Pour the wet mixture over the dry mixture and stir until combined and lump-free. Let sit for 5 minutes, stir again. If you want to make thin pancakes, the batter should be the consistency of heavy cream. Add water if needed until the batter thinly coats your spoon.

To cook the pancakes, heat a large skillet or griddle over medium heat. Melt the butter and pour ¼ cup of batter onto the griddle. Cook until golden, and the edges of the pancake are beginning to curl and lift. Flip, and brown the second side. Place the pancakes in a warm place until the entire batch is finished. Leftover batter keeps well in the refrigerator for a few days. Stir, and thin with a bit of water before using.