Rice pancakes seem a bit confusing, or at least the idea of them did to me originally. I was introduced to this recipe in elementary school, when I was over at my best friends house. Her mom had us helping make these, and the applesauce on top just hit the spot.
I was in love with these rice pancakes from them on. These are one of my favorite snacks/light meals or a quick breakfast, if I have leftover rice in the fridge.
I love these rice pancakes partly because they’re only 2 ingredients, gluten free, corn free, and dairy free – so they’ve been working for me through most of my food sensitivities.
What’s In These Rice Pancakes?
These rice pancakes only need 2 ingredients – cold cooked rice and eggs. Usually I make a single serving, so I only use one egg.
The amazing thing about these pancakes is that they lend themselves to any flavor combo. Change the flavor of these pancakes based on what toppings you choose to use. Typically I do sweet toppings because if I can eat something sweet for breakfast and still feel good about it, I will.
Normally I do applesauce as a topping (so the entire thing isn’t too sweet), but I’m currently not eating apples due to stomach issues. If you want to have a go at making your own applesauce for these pancakes (which I highly recommend, just peel, cut up and cook with water on the stove until mashable).
Because I don’t have apples, today I used some fresh strawberries and local honey as a topping. It was great! I also think jam (my favorite recipe) would be an excellent option for a topping. These pancakes are so versatile, just play around with the toppings as you’d like.
I rarely use measurements for the rice, but ideally about 3/4 cup to 1 cup of rice per egg is ideal. This recipe is also currently for 1 serving, but could easily be made into larger quantities, just using more eggs and rice.
Make the Rice Pancakes
Like I said earlier, the ingredients are simple: cold cooked rice (any kind will work) and eggs.
*About the cooked rice – I wouldn’t suggest freshly cooked rice, because it might cook the egg before it even goes in the pan. I use cold rice from the fridge after sitting overnight or longer.
For one serving specifically, it’s about 1 cup of cooked rice and 1 egg.
Start by mixing the egg in a small bowl. Then mix in about 1 cup of cooked rice. Ideally, you should still be able to see some liquid from the egg around the rice, not having it completely covering the rice (see picture).
Heat a small amount of oil in a pan over medium heat. Once heated, pour in the mixture. Like with my oat pancakes, feel free to make them smaller pancakes. I typically just do the size of the pan, which can make it tricky for flipping.
Flip, and once the pancake is solid (no more liquid egg visible), enjoy with your choice of toppings!
This recipe should take no more than 10 minutes to make, and is a great option for a quick breakfast or lunch, being filled with carbs and protein. This makes it perfect because you won’t feel hungry again half an hour later.
Here’s the recipe in a printout form if you’d like to add it to your collection.
I hope you enjoy this recipe! Let me know in the comments.