Tiganites – Greek Ricecakes

This is one more recipe from Jewish cuisine. To prepare it you may use homemade almond milk or storebought almond milk or regular milk. I also use some brown rice flour, and add honey, not sugar.

Ingredients:

  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 3 large or extra large eggs
  • pinch unrefined sea salt, Celtic salt, or Himalayan salt
  • 1 teaspoon baking powder
  • 2/3 cup almond milk (I used homemade) or half almond milk, half water
  • 1 tablespoon mildtasting honey or 4 teaspoons Sucanat dissolved in the almond milk, egg mixture
  • extravirgin olive oil
  • crushed or chopped walnuts
  • cinnamon
  • honey

Directions:

  1. Mix dry ingredients in one bowl, wet ingredients in another. Combine, stir, and let sit for one hour or more (refrigerated).
  2. Heat oil on medium heat in frying pan (careful, dont burn oil). Depending on the size pancakes youd like, use 1/3 or 1/4 cup measures. Drop onto hot oil and fry on one side, then flip. (These cook very quickly).
  3. Serve, stacked, drizzled with honey and sprinkled with walnuts and cinnamon.

812 pancakes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Join us on Facebook