Gluten free rice flour pancakes using Ryza and giveaway

I had a wonderful time at the Maple Leaf Gardens Loblaws in Toronto cooking with Chef Patricia Muzzi using Ryza products.  
Before attending this event, I haven't used Ryza so I am glad I got the opportunity to cook with Chef Muzzi's recipes along with other bloggers.

Ryza is 100% gluten, lactose, dairy and cholesterol free beverage.  It is made using whole grain, un-milled, unpolished North American grown non-GMO rice.  It has a light taste of rice, and is not very thick.  We have to shake the carton well before usin.  Ryza is naturally sweet because of the rice grains and there are no added sugar or sweeteners.  Chef Muzzi said, that processed sugars are not healthy as it can alter proper neuron function in our brain.
Compared to other rice beverages Ryza has no added fats or oils.  One glass of Ryza equals to a full serving of whole grain rich nutrients, calcium and fibre.

There are many benefits in Ryza:

• Ryza has calcium, vitamin A, D, B12, thiamine, riboflavin, niacin and phosphorus that gives us energy, improves our learning and memory.  
• Calcium phosphate tribasic is a mineral salt that prevents accelerated aging of brain cells.
• Brown rice has manganese and selenium that helps maintain healthy nerve function in the brain, which keeps us alert and focused.  
• Selenium also detoxifies our chemical exposures i.e. our surroundings, shampoo etc.  
• Tryptophan keeps us calm and relaxed.

Ryza is available in original and vanilla flavour.  It is sold in many stores i.e. Sobeys, Superstores, Fortinos, Zehrs, Loblaws, YIG and Health Food stores to name a few.  

Giveaway

If you would like to win 2 coupons to taste this delicious healthy beverage, leave a comment on this post and enter through the rafflecopter below.  Giveaway is open to Canadian readers and ends on October 30th.
Update: The winner is Amy

a Rafflecopter giveaway

Using the vanilla flavoured Ryza, I made these delicious Gluten free rice flour crepes following the recipe from Crepes: 50 savoury and sweet recipes book by Martha Holmberg.

This is good book that has delicious recipes of crepe using different flours.  It is separated into savoury filled crepes and sweet crepes.  In the beginning of the book, the author talks about her love for crepes, about the ingredients and equipment we will need.  The author also has pictures showing how crepes can be folded and presented.  
I changed the method of making the batter slightly for this rice flour pancakes as I think it would make the batter smooth.

Gluten free Rice flour pancakes
1 3/4 cup milk or Ryza
3 eggs
1/2 tsp salt
1 cup and 3 tbsp rice flour
2 tbsp melted butter or oil

Mix all the ingredients except for the butter or oil and beat well until smooth.  Then add the butter or oil and mix.  I strained the batter through a sieve to make sure there were no lumps.
Leave the batter to rest for at least an hour at room temperature before making the crepes.  We can prepare this mixture before hand and leave it in the fridge, I left it overnight.

Spread some butter on a non-stick crepe pan.  Make the pancakes in a medium hot non-stick pan.  Pour the pancake batter into the hot pan and gently swirl the pan in a circular motion to coat the bottom of the pan and then let the pancake cook for about a minute until the bottom is cooked.  Turn the other side and cook for a few seconds before removing from heat.
Serve with savoury or sweet.

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