Savory Brown Rice Pancakes

Because I always find opening a post kind of awkward, I’m just going to dive right in…

One of the things which still baffles me is the conception that eating healthily must taste bland or require extensive culinary skills.  Especially given the number of recipes & ideas floating around the Internet which we can access within seconds, it really couldn’t be easier.  While I rarely whip up gourmet meals at home or spend much time cooking, my meals are still pretty tasty.  Lately those meals have involved bowls of vegan overnight oats for breakfast, countless stir fries, eggs in some form and copious amounts of salsa, feta & avocado in between….and peanut butter (duh)!

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Some days I’m more motivated to branch out.  I say branch out but it’s more a case of combining some of my staples for an entirely new dish.  In this case that dish was Savory Brown Rice Pancakes.  

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With leftover rice lurking in the fridge and a craving for eggs, I decided to throw the 2 together and hope for the best.  I probably should’ve hoped for something better (cough *lottery* cough) because these bad boys tasted ACE!  Although the flavor options are countless, I went down the Asian route.  Consider these a stir fry in pancake form…and let’s be honest, who doesn’t love pancakes?

Savory Brown Rice Pancakes – Serves 1

Ingredients

  • 2 whole eggs
  • 1 egg white (optional)
  • 4-5 tablespoons cooked brown rice
  • 1 tablespoon sliced onions
  • 2-3 drops soy sauce

Method

  1. Crack the eggs in a bowl & beat together.
  2. Add the onions, rice & soy sauce to the rice and mix well.
  3. Spray oil across a skillet and heat over medium fire.  Once heated, pour a spoonful of the batter into the skillet & flatten out mixture.
  4. Cook until the bottoms are deep golden and the tops have set a bit, then use a spatula to flip the pancake.
  5. Cook the other side until golden and cooked through.
  6. Repeat steps 3-5 with remaining batter
  7. Serve with greens of your choice

**Topping suggestions: peanut butter, sweet chilli sauce, sesame oil, avocado slices

Pancake collage

Especially with Pancake Tuesday coming up tomorrow, there really is no better time to try these out!  Although if you’re looking for a sweet pancake recipe for tomorrow, search no further:

pancakes

What are your favorite pancake toppers?

38 thoughts on “Savory Brown Rice Pancakes”

  1. I’ve never made a savoury pancake before, I’m definitely intrigued! You can never really go wrong with soy sauce (or any sort of Asian-inspired flavour).

    Favourite pancake toppings? Banana slices, cinnamon and real maple syrup (has to be pure, 100% maple syrup. No table syrup or sugar-free stuff for me!)

  2. Great combo, K! I love this recipe because you can take it in so many different directions. Currently, I’m thinking about all the possible ways to Indian(ify) it.

    And you’re absolutely right…if it takes me 30-45 minutes to write a post, about 10 minutes is spent on the intro. Sad but true!

    1. Glad I’m not the only one who tries to come up with a catchy title- sometimes it’s probably the trickiest part of the whole post ;)!

  3. Don’t you just love it when random experiments turn out so well? I swear that some of my favorite meals came about purely from tossing a bunch of things together and hoping for the best. Although now that you mention it, maybe I should have hoped for something like winning the lottery as well 😉

    These pancakes sound delicious, though! I’ve never tried savory pancakes myself (aside from latke), but they’re definitely on my list of foods to try. I usually go the sweet pancake route, with maple syrup and butter being my favorite toppings 😀

    1. For what it’s worth, they say the best chefs are those that add as they go along rather than strictly follow a recipe ;)!

  4. great looking pancake(s)! i SHOULDN’T read stuff like this when i’ve forgotten to bring my lunch to work!
    seems YOU are definitely solidly entrenched in the healthy-but-still-seems-happily-decadent food style!

  5. very unique twist on the pancakes.. savory sounds good to me. my husband is always asking me to make savory pancakes and i never do. i have a recipe in mind, i’ll have to test it out. favorite pancake toppings are warm maple butter syrup (for unhealthy days), bananas, butter, maple syrup, blueberries, bananas, whipped cream (for unhealthy days).
    man, the list can go on and on.

  6. When I first began blogging, the savory pancakes I saw popping up on various blogs sounded completely wonky! Pancakes were *supposed* to be made with white flour and doused in butter and overly-sweet syrup! The blasphemy! 😉 It wasn’t until I realized that potato latkes (one of my favorite side dishes!) were considered pancakes, that I began to open myself up to the possibility of broadening my pancake horizons. Since then, I’ve made broccoli and spinach pancakes, and while I can’t say they’re quite as delicious as the sweet pancakes I grew up with, I did enjoy them. 🙂

    These brown rice pancakes look absolutely delicious, and I’m already considering trying out your technique with quinoa, as I have a HUGE tupperware container full of it in my fridge. Do you think it would work? If I try it, I’ll report back to you!

    Happy Monday, my friend! <3 xoxo

    1. I still need to try potato latkes…this week for sure :)! And I absolutely do think this will work with leftover quinoa- let me know how it goes!

  7. Yum!! Now you know I absolutely LOVE this recipe! My mom makes brown rice pancakes all the time! It’s sooo good when you dip it in her special sauce 😉

      1. I don’t know the exact ratio as I just dump and mix as well…but it has the typical Asian ingredients: soy sauce, vinegar, minced garlic, red pepper flakes, chopped green onion 😉 Delish! I make it but my mom’s always tastes better for some reason!

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