Brown Rice Pancakes – Gluten Free & Vegan


One of the things I do at the end of everyday is figure out what I can have for breakfast the next day. On most days I have my idly or dosa batter ready so there is nothing much to think about.However there are those days when I just have a few minutes to whip up breakfast. A few nights back I raided my pantry and figured all I had handy was some brown rice & ripe banana’s. I figured the best way to use both was to make pancakes.

One of the oft cited problems of gluten free cooking & baking are that the ingredients are always double compared to normal recipes. So, I wanted to use this opportunity to stick to minimal ingredients and use ingredients which are easily available in India. Rice & banana’s are now two things a grocery store in India will always have and so I stuck to using these two as my main ingredients. I had a few ratio’s in mind and finally whipped up some pancakes. The pancakes were quite filling and kept me going for a while.

If you are looking for a tea time snack or a quick breakfast meal idea be sure to try this –

Brown Rice Pancake Recipe

Total Time – 20 minutes

Makes – 5 pancakes

Ingredients

  • Brown Rice Flour – 75 gm
  • Tapioca Flour or Corn Starch – 50 gm
  • Salt – 1/4 tsp
  • Baking Powder – 1/2 tsp
  • Almond Milk or Dairy Milk – 250 ml
  • Chia seed – 1 tbsp + 1/4 tsp *
  • Coconut or Olive Oil – 1 tbsp
  • Vanilla extract – 1/4 tsp
  • Sugar – 1 tbsp (optional)
  • Water – 3 tbsp
  • Banana (ripe) – 1 cut into round slices
  • Oil or Butter for cooking
  • Topping Suggestions – Dark or White Chocolate, Fruit, Honey, Maple Syrup, Date Syrup, Butter, Nut Butter, Jam

Method

In a bowl sieve brown rice flour & tapioca flour. Mix in the salt, baking powder, sugar (optional) and 1/4 tsp chia seed. Mix thoroughly. In a small bowl mix together chia & water. Into the same bowl add the milk, vanilla extract and oil.

Tip the wet ingredients into the bowl with dry ingredients and combine thoroughly. Add the cut slices of banana and let it rest for 5 minutes.

Heat a non stick pan. Pour a 1/4 cup full of pancake batter onto the heated pan. Grease the tops and sides of the batter with oil. Let it cook for 60 seconds on medium heat or till it seems cooked through, flip the pancake and let it cook.

If you want to add chocolate to the pancake, add chocolate onto it when the pancake is almost cooked through so it just melts a little & becomes spreadable once you take it off the hob. Repeat the process for making the rest of the pancakes.

Serve pancakes with maple syrup,honey, jam or any butter.

I topped my pancakes with some dark chocolate, strawberry jam, a drizzle of honey and finished it off with an apple.


*You could use flax seed but it has a bitter after taste so I would recommend using chia. If you eat eggs, you could just use an egg in place of the chia seed.

I used the Jus Amazin ( http://www.jusamazin.com) 30 second DIY almond milk and it worked out fine. If you are not a vegan or do not have a problem with Dairy, you may use cow’s milk.

To make more you can safely double the recipe.

If you do make this please tag me on @jagglutenfree on Twitter/ Instagram or @GFIndia on Facebook.

Want to know more about gluten free living or Celiac Disease ? Then do grab my book here

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