Perfect Gluten Free Brown Rice Pancakes
These pancakes are slightly sweet, packed with great texture, and have an amazing flavor that would accommodate the standard maple syrup OR any number of jams, jellies or preserves you could think of. Want to make a savory version? Simply omit the sugar and vanilla, then maybe add a little garlic powder. As with all pancakes you have a chance to really make it your own - so go for it!
2 cups cooked Riceland Brown Rice, cooled
1 cup milk
1 whole egg
1 tablespoon powdered sugar
1 tablespoon baking powder
1/3 cup tapioca OR corn starch
2 tablespoons coconut flour
- Heat a griddle over medium-low heat.
- Combine all of the ingredients except the coconut flour in a high-speed blender or food processor.
- Blend or process until smooth.
- Pour the mixture into a mixing bowl and then whisk in the coconut flour.
- When the griddle is hot, gently grease it with butter or coconut oil and then pour the batter about 1/4-cup at a time onto the griddle.
- Cook for 3-4 minutes per side; this may seem a little longer than normal, but the internal texture will be too chewy if you don’t.
- When the outside of the pancakes are golden and crisp, remove from the griddle and repeat.
- Serve hot with desired toppings.
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice...
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