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

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

Time Details

PREP :

COOK : 5 mins

TOTAL : 10 mins

SERVING : 6

YIELD : 12 pancakes

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.

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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.

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