Brown Rice, Sesame, Spinach and Scallion Pancakes

Name: Brown Rice, Sesame, Spinach and Scallion Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon turmeric; 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds; 2 eggs; 1 cup buttermilk; 1 cup milk; 2 tablespoons canola oil; 1 1/2 cups (300 grams) cooked brown rice; 1 bunch scallions, sliced; 6 ounces spinach leaves (baby spinach or stemmed bunch spinach); 2 ounces (1/2 cup) crumbled feta

Servings: persons

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

1
Sift together the flour, baking powder, baking soda, salt and turmeric.
2
Stir in the sesame seeds
3
In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil.
4
Quickly whisk in the flour mixture and fold in the brown rice and scallions
5
Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted.
6
Rinse with cold water, squeeze out excess water and chop.
7
Stir into the pancake batter, along with the feta
8
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat.
9
Brush with butter or oil.
10
Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle.
11
Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over.
12
Cook on the other side until pancakes are nicely browned.
13
Serve hot

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Brown Rice, Sesame, Spinach and Scallion Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!