Savory Chicken And Rice Pancakes Recipe

About this recipe

Start your day with these savory chicken and rice pancakes, a delicious Asian-inspired breakfast that’s as nutritious as it is flavorful. Made with tender chicken breast, rice flour, and creamy coconut milk, these pancakes are infused with aromatic spices like turmeric and cumin, giving them a warm and inviting taste. Fresh spring onions, coriander, and a touch of green chilies add a burst of freshness and spice to the dish. These pancakes are easy to prepare and perfect for those who love experimenting with unique breakfast ideas. Packed with 45g of protein per serving, they fuel your morning and keep you energized. Serve them with a spicy dipping sauce or enjoy them plain—either way, these pancakes are a hit. Whether you're looking for a quick weekday breakfast or a comfort food option for lazy weekends, these savory pancakes deliver on both taste and nutrition.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 G Spring Onion(200Gm)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Cumin Seed
• 500 ml Oil (For Frying)

Instructions

1. 1. Finely chop the chicken breast into small pieces and set aside.
2. 2. Mix rice flour with coconut milk in a large bowl until you have a smooth batter.
3. 3. Add chopped spring onions, coriander leaves, green chilies, garlic, and ginger to the batter.
4. 4. Stir in turmeric, cumin, and salt, ensuring they are evenly distributed throughout the mixture.
5. 5. Heat a non-stick pan and add a teaspoon of vegetable oil.
6. 6. Drop a ladle of batter onto the pan, spreading it slightly to form a pancake shape.
7. 7. Add a layer of chopped chicken onto the pancake while it is still wet on top.
8. 8. Cook the pancake on medium heat until the edges begin to crisp and the bottom turns golden brown.
9. 9. Flip the pancake carefully to cook the chicken side for another 3-4 minutes.
10. 10. Remove the pancake from the pan and repeat the process with the remaining batter.
11. 11. Serve the pancakes hot, garnished with additional coriander leaves if desired.
12. 12. Pair with a spicy dipping sauce or enjoy them on their own for a wholesome breakfast.