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.


Recipes · Breakfast and Brunch · Pancake Recipes


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

Ingredients

Ingredients List

  • 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

  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.

  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)

Nutrition Facts
230 Calories
4g Fat
45g Carbs
4g Protein


Prev   Next