These delectable pancakes are enhanced in taste and richness by the addition of applesauce, vanilla, cinnamon, and cooked brown rice.
| Prep Time: | 10 mins |
| Cook Time: | 18 mins |
| Total Time: | 28 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup cooked RiceSelect® Texmati® Brown Rice
- ⅔ cup skim milk
- 2 tablespoons unsweetened applesauce
- 1 egg, slightly beaten
- ½ tablespoon coconut oil, melted
- 1 teaspoon vanilla
- ½ cup rice flour
- 2 tablespoons coconut flour
- 1 tablespoon stevia powder or sweetener of choice
- 2 tablespoons powdered milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup butter, softened
- ¼ cup dark brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
- Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
- Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
- Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
- Cook another 1-2 minutes on second side until golden.
- Top pancakes with butter mixture and cooked apples, if desired.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 17 g |
| Sodium | 501 mg |
| Sugars | 18 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |