rice protein

Deliciously fluffy rice protein pancakes - unbelievably both vegan &amp; gluten-free! This is honestly such a simple recipe to create and one of my weekend breakfast favourites!

Rice Protein Pancakes

banana

tbsp coconut yogurt

apple cider vinegar

tbsp rice protein powder

tbso buckwheat flour

coconut oil (for frying)

In a medium size bowl, mash the banana with a fork.

Add 2 Tbsp Alpro Coconut Yogurt into the bowl, as well as 1 tsp Apple Cider Vinegar. Stir to combine all ingredients and set aside for 5 minutes.

Heat a non-stick frying pan over medium-high heat. Add a little coconut oil into the pan.

Add 2 Tbsp of protein powder and 2 Tbsp Buckwheat Flour to the wet ingredients and stir with the fork to combine.

Use a tablespoon to transfer the batter in portion sizes to the pan, shape the pancakes with the back of the spoon.

Gently flip the pancakes once the edges begin to brown (4-5 minutes) and cook on the second side for about 3 minutes.

Serve with your favourite pancake toppings!

A wonderfully easy fail-safe way to enjoy chicken rice and broccoli. Say goodbye to dry chicken breast: this is crispy-skinned, juicy cooked chicken. Add a knob of butter to the sauce to make it extra silky!

Crispy Chicken & Broccoli Rice

Japanese Short Grain Rice

Garlic Clove

Broccoli

Boneless Skin-On Chicken Thigh

Chicken Stock

Vegetable Oil

White Onion

Carrot

Fresh Ginger

Soy Sauce

Mirin

Rice Vinegar

Unsalted Butter

Spring Onion

Wash the rice in a large bowl with plenty of cold water. Rinse and repeat three times until the water runs clear. If possible, soak the washed rice in water for 30 mins (this will help it cook faster). Drain the rice in a colander and set aside.

Meanwhile, start on the sauce. Roughly slice the onion, carrot, ginger and 1/2 the garlic cloves. Heat a knob of butter in a large pan set over a medium heat. Add the sliced vegetables and sauté for 10-15 mins until soft.

Add the light soy sauce, mirin, rice vinegar and butter to the pan and sauté for a further 3 mins. Transfer everything to a blender and blitz until you have a fine sauce. Pour into a bowl and set aside (the longer it sits the better).

Mince the remaining garlic, finely dice the broccoli and thinly slice the spring onion. Heat the vegetable oil in a large saucepan set over a medium heat. Add the minced garlic and fry for 1-2 mins until fragrant but not coloured. Add the broccoli, rice and a generous pinch of salt. Stir to combine and cook for another minute.

Add the chicken stock, stir once and cover with a lid. Turn the heat up to high and bring to a boil, then turn the heat down to the lowest setting and cook for 12 mins. Turn the heat off and leave the rice to sit with the lid on for another 10 mins.

Meanwhile, cook the chicken. Pat the chicken skin dry and season with a pinch of salt on both sides. Place the chicken skin side down into a cold pan and turn the heat up to medium. Cook for 5-6 mins or until the skin turns golden brown, then flip and cook for a further 2-3 mins. Remove and leave to rest for 3 mins. Slice the chicken into 1-2cm strips.

Now to serve. For each serving, pack a small bowl with the rice. Flip the bowl onto the middle of a plate and lift up the bowl, leaving behind a mound of rice. Pour the sauce around the rice, like a moat. Add the chicken thighs, a sprinkling of spring onions and a few cracks of black pepper.

This was fantastic. The sauce was very original, very flavourful and thick.

Fantastic flavors. Absolutely love this dish! Rice came out perfect 👌

this was insanely good! initially, I was skeptical about the sauce, but it was an absolute flavor bomb. I don't trust myself to cook rice on the stove, so I quickly stir-fried the broccoli and garlic in a separate pan and added it to my rice cooker with the rice. still came out amazing!

This was great, but a few things:

- You will definitely need more water for the rice.
- Whoever is plating this up in 35 mins must be a miracle worker. This took me over a hour.
- Get ready to use every pan you have.

This is absolutely banging. Flavors are incredible. I added some sliced spring onions to the rice part and used courgette instead of broccoli - still fire!

Carrots don't cook in 3 minutes. If you cook the sauce in said time, you get an uncooked lumpy sauce.

So good! Perfect dinner for fighting off that early autumnal cold ❄️. I needed to add a bit more water to the rice but I imagine that’s just due to the variety. Delicious as ever mob *chefs kiss*

Was a bit weary of the sauce but this was so tasty!

The sauce is INSANE 😍 Would spoon it straight into my mouth if I had made enough 🤤

Really delicious recipe. The quantity of rice is far too much and could be cut down to 80g per portion and still have plenty.

Excuse the shocking presentation, cooked too much chicken thigh. Anyway, this was damn delicious - would make again!!

Made this. Was pretty good, noticed you have sesame seeds in the pic? Should we be adding these? Are they counted in the nutrition?

I haven't made this yet but what is the point of Step 8 🤣

Top 2 rice protein recipes from across the web

The most viewed rice protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rice Protein Pancakes

Crispy Chicken & Broccoli Rice

Top 2 rice protein recipes from across the web

The most viewed rice protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rice Protein Pancakes

Crispy Chicken & Broccoli Rice

The most viewed rice protein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine