Description
Delightful Crispy Rice Pancakes paired with a zesty Spicy Dipping Sauce, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup rice flour (or all-purpose flour)
- 2 eggs (or flaxseed meal for vegan option)
- 1/4 cup minced green onions
- 1/4 cup chopped cilantro
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, combine the cooked rice, rice flour, minced green onions, chopped cilantro, eggs, garlic powder, salt, and pepper to create a cohesive batter.
- Heat a non-stick skillet over medium heat and add oil.
- Pour a generous scoop of batter into the skillet, spreading it to form a circle. Cook until golden brown, about 3-4 minutes, then flip and cook the other side.
- Place cooked pancakes on a plate lined with paper towels to absorb excess oil while cooking the rest.
- For the dipping sauce, mix soy sauce, lime juice, honey, and chili garlic paste in a small bowl, adjusting spice to taste.
- Serve pancakes warm with dipping sauce on the side and enjoy!
Notes
Ensure the skillet is at the right temperature for crispy pancakes; avoid overcrowding the pan.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg
Keywords: rice pancakes, dipping sauce, crispy pancakes, vegetarian appetizers, easy recipes