Switch things up for breakfast with these delectable chocolate hot cakes made with brown rice and your favorite toppings.
Cook rice according to package directions; let cool completely.
In a large bowl, whisk together flour, cornmeal, cocoa powder, sugar, baking powder, cinnamon and salt. In a separate bowl, whisk together eggs, milk, evaporated milk and vanilla; stir in melted butter. Whisk into flour mixture just until combined (batter will be lumpy). Fold in 3/4 of rice. Let stand for 10 minutes.
Preheat oven to 275˚F. Heat large skillet or griddle over medium heat. Brush skillet with some oil; reduce heat to medium-low. Using heaping 1/2 cup batter per pancake, cook pancakes in batches for 2 to 3 minutes or until bubbles start to form on top and edges are dry. Flip over and cook for about 2 minutes or until golden on bottom, wiping the pan with a paper towel and brushing with more oil as needed. (You should have 12 pancakes.) Keep warm in the oven on a rack set or a baking sheet.
Toppings: Meanwhile, whip cream until stiff peaks form. Serve pancakes with whipped cream, cajeta, chocolate sauce and strawberry jam.
Use store-bought chocolate sauce or prepare your own by heating 2/3 cup heavy cream in a small saucepan set over medium heat just until boiling. Remove from heat; whisk in 3.5 oz chocolate chips and 2 tbsp honey until smooth.
Got leftover rice? Use it to prepare our simple Mexican Rice recipe with a whole grain twist.
We’ve said it once and we’ll say it again, rice is perfect for sweet and savory dishes for any meal of the day. These delicious Chocolate Hot Cakes with Mahatma® Brown Rice are the perfect breakfast to start your day or as a sweet snack when your sweet tooth strikes. Enjoy them on their own, with our suggested toppings of whipped cream, cajeta, chocolate sauce, and strawberry jam, or with your favorite toppings like fresh sliced fruit, peanut butter, or maple syrup. Everyone at home from the littlest ones to the adults will be sure to love them!
If you have hectic mornings during the week, as many do, cut down on time and hassle by using leftover rice to make this recipe. Whether you had leftover rice from last night’s dinner, or you like to prep as much as possible for the week ahead, having a batch of cooked rice in the fridge is a great way to cut back on time and stress at mealtime.
Don’t like brown rice? Not a problem! Swap the brown rice in this recipe for Mahatma® White Rice for equally delicious pancakes. And for other tasty and easy breakfast ideas, try this Easy Spiced Breakfast Rice Bowl or these Breakfast Smoothie with Rice and Peanut Butter.
Substitute dulce de leche for cajeta if desired.