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Vegetarians in Paradise is a Los Angeles vegetarian web magazine. It is run by Zel and Reuben Allen. Their mission is to "offer our friends in the vegetarian community a nesting place to roost awhile and share information about a lifestyle that may keep us flying around a few years longer than our non-vegetarian friends.". |
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Reprinted with permission from Zel Allen.
Zel Allen is also the author of the cookbook The Nut Gourmet. Sample recipes from this cookbook can be found in the recipe sources.
Savory Rice Pancakes
Yield: 6 servings
Magazine: June 2006
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.
Ingredients
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2 cups (480 ml) cooked short-grain brown rice (sometimes called sweet brown rice)
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3/4 cup (180 ml) regular soymilk
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3/4 cup (180 ml) chopped onions, (about 1/2 medium onion)
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1/2 cup (120 ml) diced red bell pepper, (about 1/2 small pepper)
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1/2 cup (120 ml) whole wheat flour
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1 teaspoon nutritional yeast
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1/2 teaspoon salt
- 1/4 teaspoon pepper
- Canola oil
Directions
- 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 degrees (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.