Ricey Pancakes are perfect to make when you have leftover rice. And who doesn’t make extra rice ? The pancakes are a bit thicker and hardier than your usual fare, but they will definitely keep you full and satisfied throughout the day. Instead of rice, you could also substitute quinoa.
FYI: Any type of rice will do in this recipe. My pictures show wild rice. These pancakes are dairy free, vegan and gluten free.
INGREDIENTS:
1 cup cooked rice
3/4 cups gluten-free flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
2 eggs or vegan substitute (I use flax seed as my sub)
1 tablespoon coconut oil
1/2 cup nut milk or coconut milk
2 tablespoons pure maple syrup
dash of salt
DIRECTIONS:
1. Prepare the vegan egg or whisk eggs.
2. Melt the coconut oil and add to the eggs(Note: measure the melted coconut oil to 1 tablespoon) Whisk until combined.
3. Add the rice and combine.
4. Add the flour, baking powder, cinnamon, dash of salt, and blend. Add in milk and maple syrup and completely blend all ingredients together.
5. Drop by large heaping tablespoons onto a hot skillet sprayed with nonstick cooking spray – be sure the spray is dairy free. Cook for about 2 to 3 minutes then flip and cook for another 2 to 3 minutes. Continue until all batter is gone. Serve with maple syrup and fruit or other toppings of your choice. These pancakes can be frozen once made eaten later .
Makes 6 pancakes
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