Veggie Fried Rice Pancakes

Preheat oven to 200ºF if you plan to keep the cakes warm while frying in batches. Line a plate or baking sheet with a couple layers of paper towels.

In a mixing bowl, whisk together garbanzo bean flour and baking soda. Add eggs, tamari, hot sauce, and 2 tablespoons of the oil and whisk to combine. Gently stir in rice, scallions, carrot, peas, and spinach.

Heat 1½ tablespoons oil in a nonstick or well seasoned cast iron skillet just above medium heat. Use a quarter cup or ice cream scoop to measure out each cake, dropping batter into the pan (about 3 at a time, or as many as will fit without crowding). After a minute, press each cake with the back of a spatula to flatten. Cook another 2 minutes on the first side, or until deep golden brown. Flip cakes over, then cook another 3 to 4 minutes, until golden on both sides and set in the middle. Remove to paper towels and sprinkle with a pinch of salt. Repeat process until all the batter is used up, storing finished cakes in the oven (without paper towels) to keep warm.

Serve with condiments of choice. See the link to the blog post for the pictured simple Asian cilantro salad.