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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.

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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