Vegetable Rice Pancakes



Pancakes for dinner!  Well, no . . . these are not the breakfast pancakes you are thinking of.   They're vegetables and rice, really, and I don't serve them with maple syrup (though you could, I suppose)! 

I love these with applesauce because they are slightly reminiscent of potato latkes, and the light sweetness from the apples is a perfect compliment to the savory flavor of the pancakes.

I don't try to sneak vegetables in my kids' foods, but with vegetables they don't like, such as spinach, I try different forms and presentations in hopes of a good reception.

I considered this meal a huge success: my young, picky eaters loved these! And of course my husband and I did, too!


  • 2 cups cooked white or brown rice
  • 1 cup packed fresh spinach leaves
  • 1/2 cup roughly chopped red bell pepper
  • 1 1/2 cups cooked carrots
  • 2 tablespoons chopped sun dried tomatoes
  • 1 small garlic clove
  • 1 tablespoon chopped onion
  • 1 egg
  • 1 1/4 teaspoon salt
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons garbanzo flour
  • Pepper to taste
  • Olive oil for the pan



Makes about 2 1/2 dozen small pancakes
Prep Time: 15 minutes
Cooking Time: about 5 minutes

Place everything except the cheese and flour in a food processor fitted with the blade attachment.  Puree until the mixture is relatively smooth.  Pour this into a large mixing bowl and fold in the cheese and flour.  Season to taste with pepper.

Coat a large saute pan with olive oil and place it over high heat.  Once the pan is hot, use a soup spoon or a 1 1/4 inch ice-cream scoop to scoop the batter into small balls.  Place them directly into the saute pan as you go.  You should hear a sizzle.  If you don't, wait until the pan is hotter.  I usually make one first to check the seasonings, adding more salt and pepper to the batter if necessary, before making all of them.  

Saute the pancakes until they are nicely browned, about 2 minutes per side.