Brown Basmati Rice Pancakes
Elevate your breakfast or brunch with these savory and nutritious Brown Basmati Rice Pancakes, an innovative twist on classic pancakes. Made with soaked brown basmati rice blended into a smooth batter with creamy yogurt and a touch of cumin, these pancakes are both hearty and fragrant. The addition of fresh cilantro gives them a vibrant pop of flavor and color, while eggs and baking powder ensure a perfectly fluffy texture. Lightly golden and delicately spiced, these pancakes are cooked to perfection in just minutes. Whether served with a dollop of yogurt, a drizzle of chutney, or enjoyed on their own, they make for a unique and wholesome meal that’s naturally gluten-free. Perfect for meal preppers or weekday warriors, these quick-to-prepare pancakes are an excellent way to add whole grains to your diet while indulging in bold, savory flavors.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Brown basmati rice
- 1 cup Yogurt (plain, unsweetened)
- 0.25 cup Water
- 2 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 2 tablespoons Fresh cilantro (optional, chopped)
- 2 tablespoons Cooking oil or butter
Instructions
Rinse 1 cup of brown basmati rice thoroughly and soak it in water for 6–8 hours or overnight to soften.
Drain the soaked rice and transfer it to a blender. Add 1 cup of plain yogurt and 1/4 cup of water. Blend until smooth and pancake-batter-like in consistency. If needed, add a little water to adjust the thickness.
Transfer the batter to a mixing bowl. Add 2 large eggs, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cumin. Mix well to combine.
If desired, fold in 2 tablespoons of chopped fresh cilantro for added flavor and color.
Heat a skillet or griddle over medium heat. Lightly grease the surface with 2 tablespoons of cooking oil or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of the ladle to gently spread the batter into a round shape if needed.
Cook each pancake for 2–3 minutes on one side, until bubbles form on the surface and the edges start to lift. Flip the pancake and cook for an additional 2–3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as yogurt, chutney, or a dollop of butter for a savory twist.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
