Zesty Chicken And Rice Pancakes Recipe

About this recipe

Zesty Chicken and Rice Pancakes are a delicious way to elevate your breakfast routine. Inspired by Asian flavors, these pancakes combine tender chicken, rice flour, and a blend of aromatic spices to create a savory dish that’s both hearty and satisfying. The coconut milk adds a creamy texture to the batter, making each bite soft and flavorful. Cooking these pancakes is simple and rewarding, with golden crispy edges and a rich, zesty aroma filling your kitchen. Perfect for a protein-packed start to your day, they are ideal for a weekend brunch or a quick weekday breakfast. Pair them with a refreshing chutney or enjoy them solo for a wholesome meal. With 45g of protein per serving, they’re not just tasty but also nutritionally balanced, supporting your energy and muscle health throughout the day.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 1 pack (500 g) Bhagyalakshmi Rice Flour

Instructions

1. 1. Cut the chicken breast into small, fine pieces and set aside.
2. 2. Blend green chilies, ginger, garlic, and coriander leaves into a smooth paste.
3. 3. In a bowl, mix rice flour with the spice paste, turmeric powder, and salt.
4. 4. Gradually add coconut milk to the mixture, stirring until a smooth batter forms.
5. 5. Heat 1 tablespoon of oil in a pan and sauté the chicken until fully cooked and lightly browned.
6. 6. Fold the cooked chicken into the pancake batter and mix evenly.
7. 7. Heat another tablespoon of oil in a flat skillet over medium heat.
8. 8. Pour a ladle of batter onto the skillet, spreading it into a thin pancake shape.
9. 9. Cook each pancake for 3-4 minutes per side, flipping carefully once golden brown.
10. 10. Repeat the process until all the batter is used, adding oil as needed.
11. 11. Serve the pancakes hot, garnished with fresh coriander, and enjoy!