Brown Rice Pancakes
Transform your breakfast routine with these hearty and wholesome Brown Rice Pancakes, a creative twist on a classic morning favorite! Packed with the nutty goodness of cooked brown rice, these pancakes boast a unique texture that’s both hearty and fluffy. Infused with warming cinnamon, a touch of sweet maple syrup, and a hint of vanilla, every bite bursts with comforting flavors. Perfect for using up leftover brown rice, this recipe comes together in just 25 minutes, making it ideal for busy mornings or relaxed weekend brunches. Pair them with fresh fruit, a drizzle of syrup, or a dollop of creamy yogurt for a balanced and delicious start to your day. These gluten-friendly pancakes are easily adaptable and can be made with dairy or non-dairy milk, ensuring they fit a variety of dietary needs. Perfect for pancake lovers looking to switch things up, this recipe brings nutritious flair to your breakfast table!
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Recipe Information
Ingredients
- 1 cup Cooked brown rice
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.75 cup Milk (dairy or non-dairy)
- 1 large Egg
- 1 tablespoon Maple syrup or honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or oil (for cooking)
Instructions
In a large mixing bowl, combine the cooked brown rice, all-purpose flour, baking powder, salt, and ground cinnamon. Stir to mix the dry ingredients evenly.
In a separate bowl, whisk together the milk, egg, maple syrup or honey, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly thick and textured due to the brown rice.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter if needed.
Cook each pancake for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip and cook for another 2-3 minutes on the other side, until golden brown.
Remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as fresh fruit, nuts, yogurt, or additional maple syrup.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1630 mg | 71% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 22.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 308 mg | 24% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 640 mg | 14% | |
*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.
