Rice Pancake
Rice Pancake. Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. 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.
Ingredients
-
Prepare 2 cups of cooked rice (room temperature or from the fridge)
-
You need 1 of handfull of shredded cheddar cheese
-
It’s as needed of Salt and black pepper
-
It’s as needed of chicken/beef/mushroom bouillon powder
-
Prepare 4-5 of florets broccoli, chopped
-
It’s 2 slices of cooked bacon, chopped
-
You need 2 of green onion, sliced
-
It’s 1 of egg, lightly beaten
-
It’s of Unsalted butter/olive oil as needed to cook the pancake
Steps
- In a medium bowl, mix all ingredients except olive oil / butter, then stir until combined..
- Heat the olive oil or butter in a skillet (approximately 1/4 tsp). Pour two tablespoons of rice mixture..
- Press the mixture lightly on the pan with a spatula until it is flat (don't press it too strong)..
- Cook the pancake for 3-4 minutes on each side until browned..
- Serve while they are warm with ketchup or hot sauce..
We enjoyed with real maple syrup! Batter is a bit thick, but very filling! I am always looking for recipes using rice flour. Texture is gorgeous—serve them just like you would regular pancakes. Savory rice pancakes are new to my family and it was love at first bite.
