Have you ever made a recipe that was a puzzle, even to you, as you created it? That is what I did today and I ended up with a sweet, soft pancake that almost melts in my mouth. I threw in my favorites, not worrying about how odd the ingredients might be and the result was not odd, at all. It is such fun to play in the kitchen. I feel like I am in a science lab and I am mixing chemicals to see what happens. That is how, I felt about this recipe.
This was an exercise in using leftovers. I had about two cups cooked rice in the refrigerator. It was plain brown rice with nothing added to it. I am not a lover of plain rice but do love it when it is mixed with other foods or seasonings. I love it sweet and I love it savory but I don't love it plain. I want to share this dish with you and I would love to hear what you think of it.
Banana Rice Pancakes
1 cup brown rice flour or almond flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups cooked brown rice
2/3 cup shredded coconut
1 egg, beaten
1/2 cup dried banana, soaked in water for five minutes
1/4 cup golden raisins
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon pure vanilla extract
1 tablespoon sweetener of choice (honey, agave, sugar, maple syrup)(or more, if you like it sweeter)
In a large bowl, mix the rice, baking powder, coconut and flour together.
Add milk and egg. Mix thoroughly. Add vanilla and seasonings. Add sweetener. Add the bananas and raisins.
Mix all the ingredients together.
I was going to make these in the oven in mini muffin pans but it was so hot, I did not want to turn on the oven. I had baked earlier, in the day. and I had no desire to heat up the kitchen again.
I ended up frying it and truthfully, I am not happy about that. I don't want fried food in my house and it has been sneaking its way in, against my better judgement.
In a large skillet, start with a teaspoon or so of oil and add as necessary.
Use a large cookie scoop and flatten out the batter in the skillet. I like small pancakes. If you like large ones which are more common, use an ice cream scoop or a spoon.
Cook for 2 minutes on each side. I watch the color of the pancake. When it is a little darker than golden, I turn it over and cook the other side until it is slightly brown.
I really enjoyed these. My husband has not had any yet, so I can't tell you his opinion, but I do know, this is more my kind of food than his.
I would guess you can use real bananas and most likely, it would be even better. Of course, you can use any fruit, mangoes, peaches, apples, pears, or whatever you like to eat.Cast Party Wednesday Keep it Real Thursday Hearth and Soul
Popular posts from this blog
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I