As one of the most important meals of the day, breakfast is usually loaded with wheat products with little or no nutritional value. A few years ago, when I realized that all our breakfasts involved some form of wheat or dairy, I knew it had to change. So now I've switched to gluten-free, and even grain-free, options for the morning meal. Regardless of what I'm making, I always like to try to incorporate vegetables to start the day, either in a fresh-pressed juice or smoothie, or an omelette or in breakfast frittatas, or even a fried rice. Lately though, my kids are OBSESSED with these savory Scallion Pancakes which we make on out mini Lodge cast-iron skillets. They've made them so many times these past few weeks, it's time to share the recipe with you all!
1 cup white rice flour
1 1/2 cups warm water, plus more if the batter seems too thick
3/4 tsp sea salt
4 tsp light sesame or sunflower oil
1 stalk scallion/green onion, finely chopped
1 cup leafy greens (spinach or kale) finely chopped
Olive oil for frying
In a large bowl combine all the ingredient (except the olive oil). Stir to combine well until a smooth thin paste forms. Let rest for 20 minutes.
Stir the mixture again. If the mixture is too thick, add a little more water. (It should be the consistency of a thinned out glue.) Heat cast iron, or nonstick skillets, when hot, add olive oil until well-coated. Add a 1/4 cup spoonful of batter for each pancake. Let cook on a medium-high heat for 3-4 minutes each side, or until the edges are crisp and golden-brown and the center is cooked through.
Add more oil to the pan, and continue to make pancakes until the batter is finished. These are great on their own, or with a fried egg on top.