I have two hard and fast food rules. First, everything just tastes better in a tortilla. Second, anytime of day is good for breakfast. With two young kids and two working parents, breakfast for dinner is a common weeknight staple so when I saw the wild rice pancakes when flipping through Run Fast. Cook Fast. Eat Slow., I knew it would be one of the first recipes I would try.
I wasn’t disappointed. And neither was the rest of the family. Everyone liked it. The kids could go a little sweet by using some maple syrup. I could go more savory with a spicy yogurt dipping sauce or a fried egg.
It was a fast, healthy, easy, filling, and delicious recipe. It will definitely go on my short list of quick weeknight dinners that I know will be a hit.
As a bonus, the few leftovers freeze very well and reheat in the toaster for a simple on-the-go lunch.
While most of this recipe is budget-friendly, the almond flour definitely is a splurge. For me, it’s worth it. I make quite a few things that use the almond flour. But if you think it might be a one-off for you, you can make your own (grind nuts in a food processor – just be careful not to go so far you make nut butter) or substitute AP flour.
I’ve found Trader Joe’s and Costco recently had good prices on almond flour.
The only pre-recipe thing you need to do is to cook the wild rice and let it cool. This can be done up to a day ahead.
This is a one bowl, no fuss, no waiting recipe. While your favorite pancake pan is warming up the oil, throw everything into a bowl (other than the oil) and combine. You want a spreadable batter consistency, thin with more milk, if necessary.
No mystery here. Spoon batter into pre-heated and oiled pan. You’re aiming for smaller pancakes, about 3-inches across. Cook for about 3 minutes (or desired doneness) on each side.
Serve immediately or wrap tightly in plastic wrap and place in gallon bag to freeze.
These work well with syrup or a savory topping. Just like their first cookbook, I’m really enjoying the quick, fast recipes in this follow-up. If you’re an athlete or just looking for simple, real food, nutritious recipes, I’d recommend giving Run Fast. Cook Fast. Eat Slow. a try. I think you’ll find something (probably more than one thing) that you like.
- 1 c. almond meal
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/2 cups cooked and cooled wild rice
- 3 scallions, white and green parts, chopped
- 1/2 c. almond milk
- 2 eggs
- coconut oil (for the pan)
- Cook the rice and let it cool.
- Heat a pan over medium heat with the coconut oil.
- Combine all the remaining ingredients in a large bowl.
- Drop 1/4 cup of batter into heated pan to form 3-inch pancakes.
- Cook for 3 minutes or until golden brown. Flip and continue to cook 2- 3 more minutes.
- Repeat until all the batter is used. Serve immediately or freeze.