Veggie Fried Rice Pancakes Recipe

Name: Veggie Fried Rice Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Plus 2 Tablespoons Garbanzo Bean (Chickpea) Flour; 1 teaspoon Baking Soda; 4 whole Large Eggs; 1 Tablespoon Tamari Or Soy Sauce; 1 teaspoon (or More To Taste) Sriracha Hot Sauce; 1/2 cups Vegetable Or Peanut Oil, Divided; 1- 1/2 cup Cooked Brown Rice (white Will Work As Well); 1 cup Finely Chopped Scallions (about 8); 1- 1/2 cup Coarsely Grated Carrots; 1 cup Frozen Peas; 3 cups Moderately Packed Baby Spinach Leaves, Finely Chopped; 3 pinches Kosher Or Sea Salt

Servings: persons

1/2 cups Plus 2 Tablespoons Garbanzo Bean (Chickpea) Flour
1 teaspoon Baking Soda
4 whole Large Eggs
1 Tablespoon Tamari Or Soy Sauce
1 teaspoon (or More To Taste) Sriracha Hot Sauce
1/2 cups Vegetable Or Peanut Oil, Divided
1- 1/2 cup Cooked Brown Rice (white Will Work As Well)
1 cup Finely Chopped Scallions (about 8)
1- 1/2 cup Coarsely Grated Carrots
1 cup Frozen Peas
3 cups Moderately Packed Baby Spinach Leaves, Finely Chopped
3 pinches Kosher Or Sea Salt

1
Preheat oven to 200 degrees F if you plan to keep the cakes warm while frying in batches.
2
Line a plate or baking sheet with a couple layers of paper towels.
3
In a mixing bowl, whisk together garbanzo bean flour and baking soda.
4
Add eggs, tamari, hot sauce, and 2 tablespoons of the oil and whisk to combine.
5
Gently stir in rice, scallions, carrot, peas, and spinach.
6
Heat 1 1/2 tablespoons oil in a nonstick or well seasoned cast iron skillet just above medium heat.
7
Use a quarter cup or ice cream scoop to measure out each cake, dropping batter into the pan (about 3 at a time, or as many as will fit without crowding).
8
After a minute, press each cake with the back of a spatula to flatten.
9
Cook another 2 minutes on the first side, or until deep golden brown.
10
Flip cakes over, then cook another 3 to 4 minutes, until golden on both sides and set in the middle.
11
Remove to paper towels and sprinkle with a pinch of salt.
12
Repeat process until all the batter is used up, storing finished cakes in the oven (without paper towels) to keep warm.
13
Serve with condiments of choice.
14
See the link to the blog post for the pictured simple Asian cilantro salad.

524

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

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 12 ingredients. The key ingredients include: 1/2 cups Plus 2 Tablespoons Garbanzo Bean (Chickpea) Flour, 1 teaspoon Baking Soda, 4 whole Large Eggs, 1 Tablespoon Tamari Or Soy Sauce, and more.

Yes, Veggie Fried Rice 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!

Veggie Fried Rice Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions