Brown Rice Pancakes Recipes

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

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

BROWN RICE FLOUR PANCAKES

Steps:

• In a large mixing bowl, whisk together the eggs, milk, oil, and vanilla extract,
• Add the brown rice flour, sugar, baking powder and sea salt and combine until free of large clumps.
• Preheat a nonstick pan or skillet with oil on medium-high heat.
• Once the pan is hot, use a ladle or 1/4 measuring cup to pour batter into the pan.
• Once the pancake starts to form air bubbles on the surface, about 3 minutes, then flip.
• Cook for an additional 1 to 2 minutes. To test doneness, gently poke the middle of the pancake, if it is firm, then it's done.
• Serve hot with fruit toppings and maple syrup.

BROWN RICE PANCAKE WITH LENTIL TOPPING

Steps:

• Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg.
• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper.
• Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden brown and crisp, about 10 minutes. Turn pancake over and cook until golden brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve.

BROWN RICE PANCAKES

Steps:

• Put rice, egg and milk in a food processor, blend until smooth. (Or don't, but the texture is bumpy).
• Mix with flour, baking powder and salt.
• Fry like pancakes.

RICE PANCAKES

Steps:

• Use a fork to mash the rice a little or you can blend it a little with the milk but you want some graininess to give the pancakes their special texture.
• After the rice has been mashed a little, then add the rest of the ingredients.
• Use a whisk to stir everything up.
• If you use yogurt the batter may be very thick, you can add a little water to the batter to thin it out for frying.
• Fry in a hot skillet or griddle, turn them when they are brown on the bottom. Try to keep them small. They are so tender that frying big ones is a little tricky.
• Serve with syrup and butter.

RICE FLOUR PANCAKES

Steps:

• Beat the eggs in a mixing bowl; stir in the milk, vegetable oil, and salt. Whisk in the rice flour until no dry lumps remain. Cover the bowl and let stand at room temperature for 1 hour or in the refrigerator overnight.
• Heat a lightly-oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

RICE PANCAKES

Steps:

• 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.
• 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.