Make great use of leftover rice from last night’s dinner and enjoy these delightful Rice Pancakes for breakfast!
Heat a griddle or large skillet over medium heat.
In a large bowl combine rice, milk, flour, sugar, applesauce, baking powder, and butter. Blend with an electric hand mixer for 2 minutes.
Coat griddle with vegetable oil. Pour about ¼ cup batter onto the griddle and cook until the underside is golden brown. Flip and cook the other side until golden brown, about 2 minutes per side.
Serve warm with your favorite toppings.
Make these pancakes Gluten Free by using rice flour instead of regular flour.
Already have pre-packaged baking mix in your kitchen? Just follow package directions and stir in 1 cup cooked rice.
Flavor your pancakes with tasty ingredients like chocolate chips, fresh berries and/or chopped nuts.
Who doesn’t love a warm fluffy stack of pancakes for breakfast in the morning? Drizzled with yummy maple syrup and melty butter and paired with some fluffy scrambled eggs, it’s a hard meal to beat. But if you find yourself want to mix things up a bit, try your hand at these tasty Rice Pancakes. That’s right, they’re made with Carolina® White Rice!
These hearty pancakes are just as tasty as their traditional counterparts, but a bit more filling and a great way to way for those who cannot eat gluten to enjoy a Gluten Free version of the breakfast staple when made with rice flour. Pair them with your favorite bacon or sausage cuts, eggs cooked your favorite way, and some crispy hashbrowns and you’ll wonder why you hadn’t tried these tasty cakes before! What makes these tasty rice pancakes even better? They’re incredibly easy to make!
Simply cook the rice and mix all of the ingredients with an electric hand mixer and throw them on the griddle. Give them a flip to make sure they’re golden brown on each side and done! And if you find that you’ve made too much rice, use it later in the day in a delicious Peanut Butter, Berry, and Rice Breakfast Smoothie.