Wild Rice Pancakes with Chicken Recipe

Name: Wild Rice Pancakes with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice flour; 2 tsp. gluten-free baking powder; 1/2 tsp. baking soda; 2 tbsp. finely chopped fresh parsley plus extra for garnish; 3/4 cup cooked, cold wild rice; 2 md. eggs, separated; 1 cup milk; 1/4 stick unsalted butter; 1 large, ripe avocado; 1 tbsp. lemon juice; 12 oz. smoked chicken, cut into strips; 4 tbsp. mayonnaise; 4 slices cooked, crispy bacon, chopped; Freshly ground black pepper

Servings: persons

1 cup rice flour
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
2 tbsp. finely chopped fresh parsley plus extra for garnish
3/4 cup cooked, cold wild rice
2 md. eggs, separated
1 cup milk
1/4 stick unsalted butter
1 large, ripe avocado
1 tbsp. lemon juice
12 oz. smoked chicken, cut into strips
4 tbsp. mayonnaise
4 slices cooked, crispy bacon, chopped
Freshly ground black pepper

1
Sift the flour, baking powder and soda into a bowl and make a well in the center.
2
Add parsley, wild rice and egg yolks, and pour in the milk.
3
Gradually work into the flour using a whisk and then beat until thick and smooth, but don't over-mix.
4
Whisk the egg whites until stiff and carefully fold into the batter using a metal spoon.
5
Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides.
6
Ladle 4 Tbsp batter to form a thick pancake about 4in (10cm) in diameter.
7
Cook over a low-to-moderate heat for about 2 1/2 minutes.
8
Turn over and cook for a further 2 1/2 minutes until golden.
9
Make seven further pancakes and cover to keep moist until ready to serve.
10
Halve the avocado and remove the pit.
11
Remove the skin and slice thinly.
12
Sprinkle with lemon juice.
13
Serve pancakes warm, topped with chicken, avocado and a spoonful of mayonnaise and sprinkle with bacon, black pepper and parsley.

804

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 cup rice flour, 2 tsp. gluten-free baking powder, 1/2 tsp. baking soda, 2 tbsp. finely chopped fresh parsley plus extra for garnish, and more.

Yes, Wild Rice Pancakes with Chicken 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!

Wild Rice Pancakes with Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions