This recipe started with some leftover wild rice that I didn’t know what to do with. I had been toying with the idea of making a savory pancake and thought why not try it with the rice? The result was a fun and flavorful pancake with a crispy outside and soft inside. I made 2 variations, a chili flavored cake and the other an asian flavor, perfect served topped with a salad or stir fry.

Kristy

Ingredients:

  • 2 cups cooked wild rice
  • 1/2 cup seasoning option of your choice (see below)
  • 2 egg whites
  • 2 green onions, thinly sliced

Option for chili flavoring:

  •  1/2 cup sweet heat chili sauce (recipe here)
  • 1/4 cup sharp cheddar or monterey jack cheese
  • 2 tbsp olive oil

Option for asian flavoring:

  • 1/4 cup low sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 1/4 cup vegetable broth
  • 1 tsp ginger, minced
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp plus 2 tsp peanut oil
  • 1 tsp sesame oil

Preparation:

  1. Place the rice, egg whites and chili or asian seasoning option (minus the oil and cheese) in a food processor and process on high until you have a chunky batter consistancy. Add additional broth if the batter is too thick. It should be like regular pancake batter but with small chunks of rice.

    Process the rice mixture until you have a batter like consistancy

  2. Fold in the green onion and cheese (if making the chili flavor pancake).
  3. Evenly spread the oil in a large skillet and heat on medium.

    Cook the pancakes 8-10 minutes or until browned and crispy

  4. Ladle 1/3 cup of the batter for each pancake into the skillet.
  5. Turn heat to low and cook 8-10 minutes until crisp and then flip over and cook again until the other side is crisp.
  6. Serve immediately with the topping of your choice.

Nutritional Info:

Makes 12- 15 pancakes.

Serving size 2 pancakes.

Nutrients per serving (chili): Calories: 143.5, Cal. from Fat: 54, Total Fat: 6g, Sat. Fat: 1g, Carbs: 20.5g, Fiber: 1.5g, Sugars: .5g, Protein: 4g, Sodium: 38.5mg, Chol: 2.5mg

Nutrients per serving (asian): Calories: 121.5, Cal. from Fat: 34, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 19g, Fiber: 1.5g, Sugars: 0g, Protein: 3g, Sodium: 392mg, Chol: 0mg

Notes:

These rice pancakes do not save well so only make what you will be using. They can be stored in the refrigerator and reheated but they lose their crispiness.

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