2 cups cooked brown rice
1 cup whole wheat pastry flour
1 cup water
1 Tbs mellow miso mixed with 3 Tbs water
1 cup half-moon onion slices
1 cup seitan, thinly sliced
1 cup carrots, sliced
1 tsp soy sauce
2 cups broccoli florets
2 tsp dark sesame oil
sliced black olives (original recipes says optional, but I say they are NOT optional, as the dish really comes together with the olives)
1. Stir together the rice, flour, miso and 1 cup of water in a large mixing bowl. Heat a nonstick pan and coat lightly with oil. Pour in about 1/2 cup of batter and cook until browned, flipping as each side cooks. Transfer the cooked pancake to a plate to keep warm, and repeat with the remaining batter.
2. While the pancakes cook, heat the oil in a skillet over medium-high heat. Add the onion and sauté for 2 mints. Add the seitan to the skillet and sauté for 1 minute longer. Arrange the carrots on top of the seitan and onions and add 3 Tbs of water to the pan. Cover and simmer for 7 minutes. adding more water if the pan gets too dry. Add the soy sauce and broccoli to the pan and simmer 3 minutes longer. Stir to combine the ingredients and remove the pan from the heat. Stir in the sesame oil.
Try leftover pancakes the next day with sweet maple syrup. A delicious and nutritious breakfast!