Wild Rice Pancakes with Chicken

• 1 cup rice flour
• 2 tsp. gluten-free baking powder
• 1/2 tsp. baking soda
• 2 tbsp. finely chopped fresh parsley plus extra for garnish
• 3/4 cup cooked, cold wild rice
• 2 md. eggs, separated
• 1 cup milk
• 1/4 stick unsalted butter
• 1 large, ripe avocado
• 1 tbsp. lemon juice
• 12 oz. smoked chicken, cut into strips
• 4 tbsp. mayonnaise
• 4 slices cooked, crispy bacon, chopped
• Freshly ground black pepper

1. Sift the flour, baking powder and soda into a bowl and make a well in the center.
2. Add parsley, wild rice and egg yolks, and pour in the milk.
3. Gradually work into the flour using a whisk and then beat until thick and smooth, but don't over-mix.
4. Whisk the egg whites until stiff and carefully fold into the batter using a metal spoon.
5. Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides.
6. Ladle 4 Tbsp batter to form a thick pancake about 4in (10cm) in diameter.
7. Cook over a low-to-moderate heat for about 2 1/2 minutes.
8. Turn over and cook for a further 2 1/2 minutes until golden.
9. Make seven further pancakes and cover to keep moist until ready to serve.
10. Halve the avocado and remove the pit.
11. Remove the skin and slice thinly.
12. Sprinkle with lemon juice.
13. Serve pancakes warm, topped with chicken, avocado and a spoonful of mayonnaise and sprinkle with bacon, black pepper and parsley.

rice flour, glutenfree baking powder, baking soda, parsley, rice, eggs, milk, butter, avocado, lemon juice, chicken, mayonnaise, bacon, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/20024 (may not work)