Ingredients
- 1/2 cup cooked Texmati® Brown Rice
- Pancakes
- 2/3 cup skim milk
- 2 tablespoons unsweetened applesauce
- 1 eggs, lightly beaten
- 1/2 tablespoon coconut oil, melted
- 1 teaspoon vanilla
- 1/2 cup rice flour
- 2 tablespoons coconut flour
- 1 tablespoon Stevia, or other sweetener
- 2 tablespoons powdered milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- Cinnamon Butter Topping
- 1/2 cup butter, softened
- 1/4 cup dark brown sugar
- 1/4 teaspoon ground cinnamon
Preparation
- Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
- Combine remaining pancake ingredients and stir into the brown rice mixture Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
- Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
- Cook another 1-2 minutes on second side until golden.
- Top pancakes with butter mixture and cooked apples, if desired.
Preparation Time: 10 minutes
Yield: 4 person(s)
Cooking Time: 18 minutes
