Best 2 Brown Rice Pancakes Recipes

Are you looking for a delicious, gluten-free breakfast option that is packed with nutrition? If so, then brown rice pancakes are the perfect choice for you! Made with brown rice flour, these pancakes are soft, fluffy and have a nutty flavor. They are also a good source of fiber, protein, and essential vitamins and minerals. Whether you enjoy them with butter and syrup, fresh fruit or whipped cream, brown rice pancakes are a versatile and satisfying meal that will keep you feeling full and energized all morning long.

Here are our top 2 tried and tested recipes!

BROWN BASMATI RICE PANCAKES

Brown Basmati Rice Pancakes image

These are a crispy, savory fried "pancake" which I serve with a yellow split pea soup. The original recipe came from a Consumer Reports Rice cookbook which I've liberally changed. I fry them on cast iron, because it holds the heat best. Whatever pan you use, make certain it's good and hot.

Provided by OliveLover

Categories Brown Rice

Time 30m

Yield 12 cakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cooked brown basmati rice (could sub white basmati)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2 large eggs, beaten (or 3 medium)
1/4 cup onion, finely minced
1/4 cup cilantro, finely minced (or to taste)
1/4 cup peas, baby frozen work best
2 tablespoons peanut oil (amount is approximate, you may need more)

Steps:

Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well.
Fold in peas, (don't worry about thawing unless covered with ice).
If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil.
Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.)
Fry on one side until the pancake holds together. Turn and brown the other side.
Keep the first ones hot while you do the rest.

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Brown Rice, Sesame, Spinach and Scallion Pancakes image

With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.

Provided by Martha Rose Shulman

Categories weekday, appetizer, side dish

Time 30m

Yield 16 pancakes

Number Of Ingredients 14

Ingredients

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

Steps:

Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose the right type of brown rice. Short-grain brown rice is best for pancakes because it produces a more tender and fluffy texture. If you only have long-grain brown rice, you can use it, but your pancakes may be a little chewier.
Soak the brown rice before cooking. This will help to reduce the cooking time and make the pancakes more digestible. You can soak the rice for as little as 30 minutes or as long as overnight.
Use a good quality blender. A high-powered blender will help to create a smooth and creamy batter. If you don't have a blender, you can use a food processor, but the results may not be as good.
Don't overmix the batter. Overmixing the batter will make the pancakes tough. Mix the batter just until the ingredients are combined.
Cook the pancakes over medium heat. This will help to prevent them from burning. Cook the pancakes for 2-3 minutes per side, or until they are golden brown.
Serve the pancakes with your favorite toppings. Some popular toppings include butter, syrup, fresh fruit, and whipped cream.

Conclusion:

Brown rice pancakes are a delicious and healthy breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect brown rice pancakes every time.

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