Have leftover rice from last night’s dinner? Turn it into a delicious plate of fluffy pancakes to enjoy for a scrumptious breakfast or brunch. Serve warm and top with all of your favorites like syrup, berries, chocolate or whipped cream!
Heat a griddle or large skillet over medium heat.
In a large bowl combine rice, milk, flour, sugar, applesauce, baking powder, and butter. Blend with an electric hand mixer for 2 minutes.
Coat griddle with vegetable oil. Pour about 1/4 cup batter onto the griddle and cook until the underside is golden brown. Flip and cook other side until golden brown, about 2 minutes per side.
Make this Gluten Free by substituting with rice flour.
Have prepackaged baking mix? Just follow package directions and stir in 1 cup cooked rice.
Stir in fun flavors like chocolate chips, fresh berries, and chopped nuts.
This recipe is already egg free but make it vegan by using plant-based milk such as coconut milk or almond milk and oil instead of butter.
Looking for a fluffy and delicious pancake recipe to start your day? You’ve found it. Not to mention, it’s a great way to use up any leftover rice from yesterday’s Enchiladas with Rice dinner.
That’s right, this recipe uses Mahatma® White Rice to give your pancakes a more airy, fluffy texture. If you’re trying to add more whole grains to your diet, no problem simply swap in Mahatma® Brown Rice.
With a few pantry ingredients like rice, flour, sugar, baking powder, applesauce, and butter you can whip up a tasty and quick-cooking breakfast that the entire family will enjoy!
If you’ve got a few family members itching to help out, make these pancakes into an event and get everyone involved. Create fun memories and traditions in the kitchen together.