Whisk together the white rice flour, the sweet rice flour and the salt in a large mixing bowl.
Make a well in the centre and add the eggs, whisk in until the batter is extremely thick but not lumpy.
Pour in the milk, whisking all the while until the batter has thinned out and smooth.
Pour in the coconut oil and whisk in.
Add the 2 teaspoons of coconut oil into a small frying pan.
Ladle the pancake batter into the centre of the pan and swirl around so that it covers the base of the pan. The batter should be very thin so you can almost see through it. Don’t touch the pancake for a minute or two. Bubbles should form from the bottom of the pancake and the edges should just start to crisp and turn golden. At this point flip the pancake, either using a spatula or freehand. Cook on the other side for a further minute or two until it starts to turn golden.
Remove the pancake from the pan onto kitchen paper to absorb the excess coconut oil.
Pour in your next ladle of pancake batter and continue until all the pancakes are made.
To keep the pancakes warm whilst you are cooking the others you can rest them in the oven set to a very low temperature.
Best served with dairy-free ice cream, maple syrup and fresh fruit