Protein Packed Chinese Rice Pancakes Recipe

About this recipe

Start your day with these Protein-Packed Chinese Rice Pancakes, a savory breakfast option loaded with tofu, fresh vegetables, and bold flavors. Crafted with rice flour, the pancakes are crispy on the outside and soft inside, offering a delightful texture. Tofu adds a significant protein boost, perfect for fitness enthusiasts aiming to fuel their recovery. The mixed vegetables bring crunch and a vibrant burst of colors, complemented by the heat of Ching's Secret Red Chilli Sauce and the umami of soy sauce. These pancakes are easy to make, batchable, and pair well with dipping sauces. Whether you're preparing a quick morning meal or a post-workout refuel, this dish is a satisfying, nutritious choice that fits seamlessly into a vegetarian diet.

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Fresh Tofu
• 200 g Ching'S Secret Red Chilli Sauce
• 500 g Spt Frozen Mixed Vegetables
• 90 g Dark Soy Sauce
• - Ginger Powder
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 G Spring Onion(200Gm)

Instructions

1. 1. In a mixing bowl, combine rice flour, ginger powder, salt, and water to create a smooth batter.
2. 2. Crumble the tofu finely and mix it into the batter to boost the protein content.
3. 3. Chop the mixed vegetables and spring onions into small pieces for even cooking.
4. 4. Heat oil in a pan and lightly sauté the vegetables until they are tender but still crisp.
5. 5. Add Ching's Secret Red Chilli Sauce and soy sauce to the sautéed vegetables, stirring well to coat them evenly.
6. 6. Heat a flat non-stick skillet and grease it lightly with oil to prevent sticking.
7. 7. Pour a ladleful of batter onto the skillet and spread it out gently to form a pancake shape.
8. 8. Sprinkle the sautéed vegetable mixture onto the pancake while the batter is still wet, pressing gently to adhere.
9. 9. Cook the pancake on medium heat until the edges begin to crisp and the surface is firm.
10. 10. Flip the pancake carefully and cook the other side until golden brown and fully cooked.
11. 11. Repeat the process with the remaining batter and vegetable mixture to make additional pancakes.
12. 12. Garnish the pancakes with chopped spring onions for a fresh touch before serving.
13. 13. Serve hot with a side of soy sauce or additional Ching's Secret Red Chilli Sauce for dipping.