banana blueberry muffins
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
Sunflower seed or grapeseed 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.
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