Savory Rice Pancakes
- Servings : 6
Dinner or brunch pancakes ought to be so hearty and flavorful they bring out spontaneous sounds of joy that simply cannot be contained. This recipe, simple as it sounds, is a no-fail winner that offers delicate, whole-grain texture and an appealing golden brown crispy surface dotted with onions and red bell peppers. To serve the pancakes, top them with a dollop of tofu sour cream or fresh tomato sauce and accompany them with a salad, steamed veggies, and a bean dish.
- 2 cups (480 ml) cooked short-grain brown rice (sometimes called sweet brown rice)
- 3/4 cup (180 ml) regular soymilk
- 3/4 cup (180 ml) chopped onions, (about 1/2 medium onion)
- 1/2 cup (120 ml) diced red bell pepper, (about 1/2 small pepper)
- 1/2 cup (120 ml) whole wheat flour
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Canola oil
Combine the brown rice, soymilk, onions, bell pepper, flour, nutritional yeast, salt and pepper in a large mixing bowl and stir thoroughly to distribute the ingredients evenly.
Preheat a non-stick griddle to 375° (190 C) and lightly oil it with the canola oil.
Spoon 1/6th of the batter onto the hot griddle and flatten the pancakes with the back of the spoon so they will cook evenly. The pancakes will measure about 4 inches in diameter.
Cook the pancakes about 2 minutes or until many bubbles form on the surface. Turn the pancakes with a non-metal spatula and cook another 2 minutes or until golden brown.
Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Wanda Embar.