Ingredients
Brown Rice Pancakes with Blueberry Syrup
- 250 g brown rice
- 30 g raw almonds
- 300 g filtered water
- 1 teaspoon apple cider vinegar
- 30 g macadamia oil
- 1 teaspoon natural vanilla extract
- 1 egg, (Or 50g filtered water)
- 1/2 teaspoon bicarbonate soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- Coconut Oil for Frying
- 250 g Frozen Blueberries
- 40 g filtered water
- 30 g rapadura sugar (or maple syrup)
- 1/2 teaspoon natural vanilla extract
- 1 teaspoon lemon juice (optional)
- Coconut Cream (to serve with the blueberry syrup)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Place rice into mixing bowl and mill 1 min / speed 9
2) Add almonds and mill 30 sec / speed 9. Scrape down sides of mixing bowl with spatula.
3) Add water, apple cider vinegar, macadamia oil and vanilla extract and mix 30 sec / speed 9. Transfer into glass bowl, cover and leave to stand at room temperature for 7 hours or overnight.
4) Place soaked pancake mixture, egg (or water), bicarbonate of soda and salt into mixing bowl and blend 1 min / speed 9
5) Add baking powder and blend a further 5 sec / speed 5. Clean and dry mixing bowl.
Blueberry Syrup
6) Place all syrup ingredients into mixing bowl and cook 5 min / 100 /
"Counter-clockwise operation" / speed 1 Transfer into a jug, cover and set aside until ready to use7) Place a heavy-based fryig pan over medium heat with 1 tsp coconut oil. Pour 1/4 cupfuls of batter into pan (2cm apart) and cook 1-2 minutes, or until bubbles appear in the middle of the pancake. Turn and cook for a further 1 minute, or until lightly golder on both sides. Place cooked pancakes on a plate and cover with aluminium foil to keep warm (or put into your thermoserver). Repeat with remaining batter, adding oil as needed, to make 12-14 pancakes.
8. Serve hot with blueberry syrup and coconut cream
Brown Rice Pancakes with Blueberry Syrup
Tip
* These pancakes are amazingly light and fluffy. The secret to their lightness is the overnight soaking. They are filling and healthy 
* The rice may be substituted for a mixture of grains and seeds.
* Use extra water if you like your pancakes thinner, especially if using buckwheat
VARIATIONS: Proceed as per recipe and in step 8, instead of heating a frying pan, heat a waffe iron and brush with coconut oil. Pour in 1/2 cupful of batter at a time, close and cook until crispy. Makes approx 6 waffles
QUICK METHOD: In Step 3, blend for 1 min / speed 9. Add baking powder and mix 5 sec / speed 5 then proceed as per recipe
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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