Gluten-Free Pancakes & Breads

Azuki Beans Rice Pancake

Azuki Beans Rice Pancake

Print Recipe
Serves: 6 Cooking Time: 45 mins


  • 1 cup of azuki beans ( reddish mung beans) soaked overnight
  • 1 cup of whole grain rice ( soaked overnight)
  • 1/2 cup of coconut or sesame oil
  • 1 teaspoon of mineral salt
  • 1 teaspoon baking soda



Soak azuki beans and rice for six hrs, blend both azuki bean and rice separately until smooth.


Mix the both the azuki blend and rice batter together until evenly mixed and allow it to sit for 4 hours to naturally ferments. Or you can add baking soda to use the mixture immediately.


Add salt and coconut or sesame oil and mix well; Once the batter is ready, you can make your delicious pancakes which will turn purplish in the process. Kids will love this colour (You can use any oil for this process, I love sesame and coconut oil as it is very healthy.)


Heat skillet or the griddle to medium-high heat and rub the surface with coconut oil.


Pour one quarter cup batter to make let it spread evenly to form each pancake


Cook them until bubbles break on the surface, which leaves small holes on the surface then flip them. Leave it until it turns golden brown.


You can top it off with your favourite sliced fruits, berries and honey or maple syrup. Enjoy you your yummlicious pancake.


You can make it salty and serve it with pesto as well or even make mini “pizza.” With sliced tomatoes and grated cheese and for vegan you can replace honey with rice or maple syrup.

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