Savory Vegan Herb Rice Pancakes Recipe

About this recipe

Start your day with these crispy, savory vegan herb rice pancakes, a delightful twist on Italian flavors. Made with rice flour and coconut milk, these pancakes are infused with aromatic Italian herbs and served with a tangy tomato basil dip. The golden pancakes are perfectly crisp on the outside and tender on the inside, offering a satisfying texture. Packed with 33g of protein, this breakfast is ideal for gym enthusiasts or anyone seeking a healthy yet indulgent meal. The coconut milk provides creamy richness and healthy fats, while the fresh basil and tomato dip add a refreshing zing. Easy to prepare in just 35 minutes, these pancakes are perfect for a comforting breakfast or brunch. Pair them with a hot cup of coffee or tea for a truly Italian-inspired morning.

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 1 pc (200 g) Dabur Hommade Tomato Puree
• 50 g Italian Basil Leaves (Tulshi Paan)
• 75 g Keya Foods Herby Italian Spice Mix
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pc (20 g or 27 g) Snapin Mixed Herbs Italian Seasoning
• - KATDARE BLACK PEPPER POWDER 12GM

Instructions

1. 1. In a mixing bowl, combine rice flour, coconut milk, water, Keya Foods Herby Italian Spice Mix, and salt to form a smooth batter.
2. 2. Heat a non-stick pan and lightly grease it with olive oil using a brush or paper towel.
3. 3. Pour a ladleful of the batter onto the pan and spread it gently to form a thin pancake.
4. 4. Cook the pancake on medium heat for 2-3 minutes until the edges begin to lift and the bottom turns golden brown.
5. 5. Flip the pancake carefully and cook the other side for another 2-3 minutes until crisp and cooked through.
6. 6. Repeat the process with the remaining batter to make additional pancakes, adding a small amount of oil to the pan as needed.
7. 7. For the dip, heat olive oil in a small pan and sauté the tomato puree with Snapin Mixed Herbs Italian Seasoning, black pepper powder, and salt for 2-3 minutes.
8. 8. Chop fresh basil leaves finely and stir them into the tomato mixture, allowing the flavors to meld for another minute.
9. 9. Transfer the prepared dip into a serving bowl and let cool slightly.
10. 10. Serve the warm, crispy rice pancakes alongside the tangy tomato basil dip for a delicious breakfast experience.