Rice and Vege Pancakes

These pancakes are a staple in our fridge lately. My 13 month old daughter will eat them at every meal of the day if offered, she loves them. We were having some issues with her digestion and trying to find foods that she likes. We were advised to hold back on the brown rice as the husk of the brown rice may be too dificult for her to digest. So we have temporally made a switch to white rice (eeeekkkkkk I never thought id say that). She absolutely loves the flavour of jasmine rice so I have used this in this recipe. I have a powerful machine that mills grains so i can make jasmine rice into flour. If you dont own a high powered milling machine you could use a mortar and pestle to grind up the raw rice or just use store bought rice flour. Brown or white rice will work just as well. I hope you like this one just as much as my baby girl does,
Enjoy.

Ingredients:

• 1 1/2 Cups Jasmine Rice Flour (Brown or White Rice Flour will work)
• 2 Carrots (skin on)
• 1 Large zucchini
• 1-2 Spring Onions
• 1-2 Cloves Garlic
• 1-2 tbsp Tamari (wheat Free soy sauce)
• 1/2 tsp Salt
• 4 Free Range Eggs
• 1/4 Cup Olive oil
• Olive Oil Spray for cooking

What to do:

• Place all ingredients in a food processor and blend until the batter becomes a rough puree. If you don't have a food processor you could always finely chop garlic and spring onions, and grate carrots and zucchini. Then combine all ingredients in a bowl and stir until it becomes a thickish batter. Place a non stick pan on a low heat and spray lightly with olive oil. Dollop 1 table spoon of batter on to preheated pan and cook on each side for 3-5 min or until well set and golden in colour. Continue until all batter is used. Store in the fridge for up to 1 week if they last that long or in the freezer for a quick and easy lunch, brunch or a lunchbox snack. Enjoy!!!