Savory Chicken And Rice Flour Pancakes Recipe

About this recipe

Start your day right with these Savory Chicken and Rice Flour Pancakes, a delightful French-inspired breakfast dish perfect for gym-goers and food lovers alike. These pancakes are crafted from rice flour and coconut milk, offering a gluten-free base with a luscious texture. Topped with golden, spiced chicken pieces and a hint of fresh coriander, this meal combines bold flavors and nutritional benefits. The protein-packed chicken aids muscle recovery, while the coconut milk provides healthy fats for sustained energy. Quick to prepare in just 35 minutes, these pancakes are ideal for a hearty breakfast or brunch, showcasing a balance of comfort and health. Whether you're fueling up for the day ahead or looking for a post-workout treat, these pancakes are a perfect choice for your taste buds and your fitness goals.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Garlic - Single Clove
• - Onion-250 Gms
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 20 g Turmeric Powder
• 25 g Whole Black Pepper
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

1. 1. Dice the chicken breast into small bite-sized pieces and set aside.
2. 2. Finely chop the garlic, onion, and coriander leaves to prepare the aromatics.
3. 3. Heat one tablespoon of olive oil in a skillet over medium heat and sauté the garlic and onion until fragrant.
4. 4. Add the diced chicken to the skillet, season with turmeric, black pepper, and half the salt, and cook until golden brown and fully cooked.
5. 5. In a mixing bowl, combine rice flour, coconut milk, the remaining salt, and half of the chopped coriander to create a smooth batter.
6. 6. Heat the remaining olive oil in a non-stick pan over medium heat and pour a ladleful of the batter to form a pancake.
7. 7. Cook each pancake for 2-3 minutes on one side until bubbles form and the edges lift, then flip and cook the other side until golden brown.
8. 8. Plate the pancakes, and layer the cooked chicken pieces over them.
9. 9. Garnish with the remaining coriander leaves and serve warm.