Rice Pancakes

Rice Pancakes

20
Jamie West 1

"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

10 m {{adjustedServings}} servings 230 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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.
  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.
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Reviews

20
  1. 22 Ratings

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This was an awesome base for a gluten free and dairy free recipe. Didn't have rice, so used buckwheat. Substituted almond milk. Also added cinnamon, ginger and nutmeg to taste, as well as one eg...

I just made this recipe for the first time and it turned out pretty well. We are new to gluten-free and I was craving a baked good of some sort. This definitely helped my craving! I substituted ...

I can't wait for my 16 month old to try these. I made the recipe to a t. I just ate one without butter or syrup and loved the flavor and texture. I didn't notice the grainy texture that I som...