Crispy Gluten-Free Brown Rice Pancakes

by Renae Redgen 1 min read

Crispy Gluten-Free Brown Rice Pancakes


These savory brown rice pancakes are so simple & delicious! They are a go-to in our household during the week because they are so quick to whip up & make even the most boring salads luxe. 

Ingredients

Brown Rice Pancakes
  • 1 cup brown rice flour
  • 400ml of coconut cream
  • ½ cup of water
  • ½ tsp turmeric powder 
  • ½  tsp sea salt 

Asain Salad

  • 2 carrot, shredded
  • 2 cucumbers, finely sliced
  • 1/8 red cabbage, finely sliced
  • 1 cups bean sprout
  • 1/2 cup fresh coriander
  • 1/2 cup fresh mint leaves
  • 1 avocado, cut into cubes

Dressing

  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 4 tablespoons maple syrup 
  • 2 teaspoon sesame oil
  • 4cm piece fresh ginger, finely grated

Optional: fried egg, chicken, tempeh. 

Method

  1. Combine all of the salad ingredients in a bowl & combine all salad dressing ingredients in a jar. 
  2. Combine all of the pancake ingredients into a bowl. 
  3. Heat 1 tablespoon of ghee into a frypan over high heat. Ladle around ¼ of the mixture into the pan & cook for 2 minutes or until golden underneath. Flip the pancake & repeat on the second side. Continue with the remaining batter.
  4. Plate up with the salad & enjoy! 

Renae Redgen
Renae Redgen

Renae is the founder of Deeto and holds a Bachelor of Nutrition.



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