Rice Pancakes

Rice Pancakes

This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping.

Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Yield:
12 pancakes
Servings:
6

Ingredients

  • 1 cup cooked rice
  • 1 cup milk
  • 1 ¼ cups rice flour
  • ¼ cup white sugar
  • 2 tablespoons applesauce
  • 2 teaspoons baking powder
  • 1 tablespoon vegetable oil

Directions

Step 1
Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.

Step 2
Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

Nutrition Facts (per serving)

230
Calories
4g
Fat
45g
Carbs
4g
Protein
Nutrition Facts
Servings Per Recipe 6
Calories 230
% Daily Value *
Total Fat4g 5%
Saturated Fat1g 5%
Cholesterol3mg 1%
Sodium180mg 8%
Total Carbohydrate45g 16%
Dietary Fiber1g 4%
Total Sugars11g
Protein4g
Vitamin C0mg 1%
Calcium144mg 11%
Iron1mg 3%
Potassium100mg 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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