Rice Pancakes

Discover a unique twist on breakfast classics with these fluffy and flavorful Rice Pancakes, a creative way to transform leftover cooked rice into a crowd-pleasing dish! Infused with subtle sweetness from a touch of sugar and enhanced by aromatic vanilla extract, these pancakes boast a deliciously tender texture thanks to the combination of starchy rice and all-purpose flour. With a quick prep time of just 10 minutes, these golden beauties come together effortlessly on a non-stick skillet, making them perfect for busy mornings or weekend brunches. Serve them warm and customize with toppings like maple syrup, fresh fruit, or creamy yogurt for a delightful start to your day. Ideal for reducing food waste and impressing your family, Rice Pancakes bring versatility, comfort, and innovation to your plate!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Cooked rice
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 tablespoons Sugar
• 0.75 cup Milk
• 1 large Egg
• 1 teaspoon Vanilla extract
• 2 tablespoons Butter (melted)
• 2 tablespoons Butter or oil (for cooking)

Directions

Step 1

In a large mixing bowl, combine the cooked rice, all-purpose flour, baking powder, salt, and sugar. Mix well to distribute the dry ingredients evenly.

Step 2

In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.

Step 3

Gradually pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; the batter will be slightly lumpy, which is fine. Avoid overmixing.

Step 4

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.

Step 5

For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter slightly if needed.

Step 6

Cook the pancake for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake carefully with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.

Step 7

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 8

Serve the rice pancakes warm with your favorite toppings, such as syrup, fruit, or yogurt.

Nutrition Facts

Serving size	646.3 grams (646.3g)

Amount per serving	% Daily Value*
Calories	1412

Total Fat 60.90g	78%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 2.10g
Cholesterol 361mg	120%
Sodium 1229mg	53%
Total Carbohydrate 183.60g	67%
Dietary Fiber 4.00g	14%
Total Sugars 35.10g
Protein 30.80g	62%

Vitamin D 134IU	672%
Calcium 304mg	23%
Iron 9mg	49%
Potassium 574mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 8.8%

Carbs: 52.2%