Today’s recipes is a lot less work than our last! I always make more rice than we need for one meal. Having extra rice stored in the freezer makes it so easy to whip up dinner when you’re not feeling up to cooking and there’s just so much you can do with it. Whether that’s as simple as just reheating what you have, or turning it into a whole new thing, rice has the flexibility that makes it a staple in our house.
Whipping your rice into pancakes takes very little time. So they make the perfect breakfast, quick snack, or light lunch. The pancakes come out with delightfully crisp and toasty edges and tender insides. You can choose what flavours to go with this depending on what you’re having with them. Going for a Mexican feel? then use black beans instead of peas and add cumin and oregano. Going for Italian? Then go for similar flavours as a risotto and think herbs and some tomatoes. I’ve gone for asian flavours here – if you’ve been reading the blog for a while you know that’s my go to – but feel free to personalise it to match what you’re looking for!
- Makes: Serves 2
Ingredients
- 2 Cups Rice, Cooked
- 4 Spring Onions, chopped
- 1/4 cup Chickpea Flour
- 1 Tbsp cornstarch
- 2 Tbsp Frozen Peas
- 1 Chia Egg
- 1 Tbsp Rice Vinegar
- 1 tsp Soy Sauce Substitute (see allergy note below)
- 1 Small Chilli, finely diced
- 1/2 Tbsp Furikake Seasoning (optional)*
- Salt to taste
Directions
Place the rice, soy sauce substitute, onions, peas and flours. Mix well with a fork or your hand, breaking down the rice a little. Now add the rest of the ingredients and stir to ensure everything is well combined. If you have time, cover and place in the fridge for 10 minutes to marinate.
Place a few tablespoons of oil in a frying pan over a medium heat. When the pan is hot, add about a quarter cup of rice batter into the pan and press down with your spatula to make a pancake. Leave to brown, only turning once golden brown. Don’t touch or move the pancake before browned as they can be a little fragile before fully cooked. The pancake is ready once both sides are golden brown and toasty. Repeat with the batter until all cooked, adding oil as needed – they won’t cook evenly in a dry pan.
I like to serve with dipping sauce.
Notes
*There is a wide range of seasoning available, make sure yours is both vegan and allergy friendly. I make my own (it’s great if you want something to do with leftover nori) but if it’s not your thing, or you just can’t find any, it’s ok to skip.
Allergy Notes; I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally contains little to no gluten, is slightly less salty, and thicker than soy sauce. As always, check your brand to make sure you’ve not accidentally picked up one of the few brands which uses gluten. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you.
This recipe is vegan, gluten free, nut free and soy free
