Rice Pancakes Healthy and Deliecious
Transform your breakfast routine with these *Rice Pancakes—Healthy and Delicious*, a creative twist on traditional pancakes that combines the heartiness of cooked rice with the nutritious boost of oat flour and Greek yogurt. This gluten-free recipe (if using gluten-free oat flour) is packed with wholesome ingredients like honey or maple syrup for natural sweetness, cinnamon for a hint of warmth, and the option to use dairy or plant-based milk to suit your dietary preferences. Blended to a silky batter, these pancakes come together in just 25 minutes, making them perfect for busy mornings. Light, fluffy, and protein-rich, they're ideal served with fresh fruit, nut butter, or a drizzle of honey. Whether you're looking for a nutritious way to use up leftover rice or simply craving a healthier pancake option, these golden, tender rice pancakes are sure to become a breakfast favorite!
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Recipe Information
Ingredients
- 1 cup Cooked white or brown rice
- 0.5 cup Oat flour
- 0.5 cup Plain Greek yogurt
- 0.25 cup Milk (dairy or plant-based)
- 2 tablespoons Honey or maple syrup
- 1 large Egg
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon (optional)
- 0.25 teaspoon Salt
- 1 tablespoon Cooking oil or butter
Instructions
In a blender or food processor, combine the cooked rice, oat flour, Greek yogurt, milk, honey (or maple syrup), egg, baking powder, vanilla extract, cinnamon (if using), and salt.
Blend until the mixture forms a smooth, thick batter. If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking oil or butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Use a spoon to spread the batter into a small circle if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the rice pancakes warm with your favorite toppings such as fresh fruit, yogurt, nut butter, or a drizzle of honey or maple syrup.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 42.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 612 mg | 13% | |
*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.
