Recipe: Wild Rice Pancakes with Chicken (using cooked chicken, avocado and bacon)

WILD RICE PANCAKES WITH CHICKEN

"Wild rice has a good texture and a mildly nutty flavor."

FOR THE PANCAKES:
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 medium eggs, separated
1 cup milk
1/4 stick (1/8 cup) unsalted butter
FOR SERVING:
1 large, ripe avocado
1 Tbsp lemon juice
12 oz smoked chicken (or cooked chicken), cut into strips
4 Tbsp mayonnaise
4 strips cooked, crispy bacon, chopped
Freshly ground black pepper

Sift the flour, baking powder and soda into a bowl and make a well in the center. Add parsley, wild rice and egg yolks, and pour in the milk. Gradually work into the flour using a whisk and then beat until thick and smooth, but don't over-mix.

Whisk the egg whites until stiff and carefully fold into the batter using a metal spoon.

Heat a little butter in a large frying pan until bubbling, tilting the pan to coat the sides.

Ladle 4 Tbsp batter to form a thick pancake about 4-inches in diameter. Cook over a low-to-moderate heat for about 2 1/2 minutes. Turn over and cook for a further 2 1/2 minutes until golden. Make seven further pancakes and cover to keep moist until ready to serve.

TO SERVE:
Halve the avocado and remove the pit. Remove the skin and slice thinly. Sprinkle with lemon juice.

Serve pancakes warm, topped with chicken, avocado and a spoonful of mayonnaise and sprinkle with bacon, black pepper and parsley.

Makes 4 servings
Adapted from source: Crepes, Waffles, And Pancakes! by Kathryn Hawkins