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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 5 mins

    TOTAL : 10 mins

    SERVING : 6

    YIELD : 12 pancakes

  • 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.

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  • 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.

Per Serving: 230 calories; protein 4g; carbohydrates 45g; fat 3.6g; cholesterol 3.3mg; sodium 179.6mg.