Thanks for sticking around!
The following is an entry I transferred over from one of my facebook notes.
Hooray for copy/paste!
Hope that you enjoy it!
I received quite a few requests for this recipe so I'm sharing it with you now.
I recently made a batch of these to bring as a treat to one of my friends who has only in the last year been diagnosed with celiac disease. She actually called me up the other day to tell me how much she enjoyed them. I'm always glad when I can help make somebody's day better and I think that's true for all of us, right?
Why not try and make a batch of these and share them with your friends and family?
If you do make a batch of them; do share some photos!
Sharing is caring =)
Jessica's Garlic Chive Sesame Rice Pancakes - GF + DF
1 C Sweet Rice Flour*
1/4 C Garlic Chives** cut finely
1/8 C Toasted Natural Sesame Seeds
1 tsp GF Baking Powder
Pinch of Turmeric
1 tsp Sesame Oil
1 Brown Organic Egg (or 1T Flax Eggs*** if you want to keep it vegan)
1 T Organic Agave Nectar
1/2 C or less of Filtered Water (depending on the humidity you will need more or less of water)
Sea Salt and Freshly Ground Black Pepper to taste
*The type of rice flour you use makes a big difference both in texture and in taste.
You could use regular rice flour, but it will not be the same. It'll still taste good, but it will be a much harder pancake.
You can find Sweet Rice Flour in most supermarkets these days. You may find it listed as: Glutinous Flour, Malagkit or Mochiko.
** You can find Garlic Chives in most Asian Markets. They may be called : Chinese Chives, Ku chai, Chinese leeks or Nira. They're very fragrant and the type that I used in these are the flat leafed variety.See picture below
*** To make Flax Eggs: for every egg you need, mix 1T of Flax Meal with 3 T of water and let it sit for a few minutes before using.
Mix all the wet ingredients together and blend well. Then add in all the dry ingredients. Let it sit a few minutes and in the meantime get your pan ready. Heat a large skillet/fry pan with a teaspoon of oil. I like to use either Canola or Olive Oil, but you can just use whatever you have in your cupboards; it should be fine as long as it's not a strong tasting oil.
When the pan, is hot ladle in the amount of batter that you want ( a few tablespoons for tinier pancakes and maybe a little less than one ladleful for bigger pancakes). Just like any other pancake when you see the bubbles start to form on the surface you know it's time to flip it to the other side which will take far less time than the first side. Once you flip the pancake; it probably takes about 1 minute more ( you'll see the steam rising from the surface). Stack the pancake on top of each other so that they keep warm while you're cooking the rest of the batch.
These pancakes are good on their own and really don't need much else, but you could definitely pair these up with a number of different things. If you thin out the batter a bit more you could make a spongy crepe out of them and use them as a wrap for your other nibbles. A way to make healthy fast food that is good for you!
If you have any questions about the recipe; feel free to ask.