Start off by whisking rice flour and water in a large bowl until both are combined, then set aside for a few minutes. Add in chopped spring onions and diced garlic and salt to the mixture then continue to stir a bit more until the ingredients are evenly distributed.
Now heat up a little coconut oil over medium-high heat in a non-stick pan, then pour half cup of the pancake batter in the middle of the pan to form a medium-sized circle. Allow the batter to cook for around three minutes, or until the underside is cooked and slightly toasted, before flipping over with a spatula and cooking for another two minutes. Use a pair of scissors to cut the pancakes into small wedges, and for really crispy wedges, I suggest toasting them in a pre-heated oven at 400 degrees Fahrenheit (200 degrees Celsius) for ten minutes. Serve with a bit of soy sauce and fresh spring onions, and enjoy!