This is a 7-minute meal
It is one of my own recipes
It is great hot or cold
It is useful for using up leftovers
It is a child friendly recipe and great for the lunch box
Ingredients (makes 6 small pancakes)
- 2 large eggs
- 2 tbsp. brown rice flour
- 0.5-1 tbsp. coconut oil
- Salt and pepper
Options
- Kimchi
- Cooked prawns
- 2 tbsp. of any leftovers
- If you would like a dipping sauce mix 2 tbsp. soy sauce, 2tbsp. rice vinegar
Method
- Beat the eggs in a bowl
- Add the flour, season and beat with a fork
- Add whatever else you like, just make sure it is chopped into small pieces so that it distributes evenly in the pancake batter
- Heat the coconut oil on a medium heat (you may not need a whole tablespoon if you have a non-stick pan)
- When the oil is hot, spoon some mixture into the pan
- Once the edges start to bubble flip it over and let the other side cook
- You are looking for a golden finish
- Tasty, quick and easy
