Coconut Rice Pancakes

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INGREDIENTS:
1
½ cooked brown rice
1 Tblspn gluten free flour
2 Tblspn shredded coconut
1 Tblspn flaked almonds
1 teaspn cinnamon or vanilla
1/2 mashed banana
2 lightly beaten eggs
good pinch himalayan salt
Coconut or Macadamia oil for frying
Berry jam and thick yoghurt for serving
Don't be too precious about quantities heaped spoons is good

METHOD:
1. Combine rice, flour, coconut, almonds,salt, cinnamon and eggs.
2. Mix thru mashed banana. Mixture should be thick and well combined. Let mixture rest for a few minutes.
3. Heat oil in frypan and drop large tablespoons of mixture into hot oil.
4. Cook for a couple of minutes and turn when browned.
5. You should make 8 pancakes serve with berry jam and yogurt and nuts gobble up immediately.



PHOTOS:
A ready to eat pancake with nuts and seeds sprinkle on top
ALTERNATE SUGGESTIONS:
Use any nuts that you like.
Substitute grated or cooked apple or dates for banana
Use cacao nibs and goji berries as a topping. (will be less sweet)
Use cream or cashew cream instead of thick yoghurt.
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Consistency of mixture ready to be cooked.
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A batch cooking away in the electric frypan.
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Delicious raspberry jam, needs to be made night before.
REFERENCES:
Rice pancakes are a family favourite, Jam came from
the holistic ingredient and my recipe details are here