Rice Porridge Pancakes Recipes

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LEFTOVER PORRIDGE PANCAKES



Leftover porridge pancakes image

Make these pancakes using leftover porridge for an easy breakfast. Serve with berries and yogurt and a drizzle of honey or maple syrup

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 15m

Number Of Ingredients 8

150g cold leftover porridge
150g self-raising flour
2 tsp baking powder
1 ripe banana , mashed
2 large eggs
100ml milk
2 tsp vegetable or sunflower oil
fruit , yogurt and maple syrup or honey, to serve

Steps:

  • Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over a medium heat until the underside is golden and bubbles are popping on the surface.
  • Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you've used up all the batter. Serve with the fruit and yogurt and top with a drizzle of the syrup or honey.

Nutrition Facts : Calories 265 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

RICE FLOUR PANCAKES



Rice Flour Pancakes image

These pancakes are light and very yummy!

Provided by ilikeit

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h15m

Yield 2

Number Of Ingredients 5

3 eggs
½ cup milk
1 tablespoon vegetable oil
½ teaspoon salt
1 cup rice flour

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.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 66.7 g, Cholesterol 283.9 mg, Fat 16.6 g, Fiber 1.9 g, Protein 16.1 g, SaturatedFat 4.5 g, Sodium 711.4 mg, Sugar 3.5 g

RICE PANCAKES



Rice Pancakes image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 cup flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons olive oil
1 cup milk or more
2 eggs, lightly beaten
3/4 cooked long grain rice
1/4 cup grated Parmesan cheese
1/4 cup sliced scallions

Steps:

  • Whisk flour, salt and baking powder together and set aside.
  • Whisk olive oil, milk and eggs and set aside. Preheat the griddle. Combine the dry and wet ingredients and fold in eggs, rice, cheese and scallions; if batter is too thick, thin it with more milk.
  • Drop about 1/4 cup of batter onto a griddle and cook for 3 to 4 minutes per side until cooked through.
  • Serve with a black bean stew.

WILD RICE PANCAKES



Wild Rice Pancakes image

Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.

Provided by CrdsGrl

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

3 eggs
3 cups buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground nutmeg
¾ teaspoon salt
3 tablespoons butter, melted
1 ¼ cups cooked wild rice

Steps:

  • Whisk eggs, buttermilk, and vanilla in a large bowl. Whisk flour, sugar, baking powder, nutmeg, and salt in a separate bowl. Slowly add the dry ingredients to the egg mixture, mixing well to make a smooth batter. Stir in butter and cooked wild rice.
  • Heat a lightly oiled griddle or skillet over medium-high heat.
  • For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 70.5 g, Cholesterol 113.2 mg, Fat 10.3 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 5.4 g, Sodium 741.5 mg, Sugar 15.1 g

BROWN RICE PANCAKES



Brown Rice Pancakes image

Unique flavor. Great with a cranberry sauce and thin shaved turkey breast on top for a brunch party.

Provided by Anemone

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3 cups cooked brown rice
2 cups milk
2 eggs

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.

Nutrition Facts : Calories 507.9, Fat 8.8, SaturatedFat 3.9, Cholesterol 122.8, Sodium 951.2, Carbohydrate 88.8, Fiber 4.3, Sugar 0.4, Protein 17

RICE PORRIDGE PANCAKES



Rice Porridge Pancakes image

Leftover rice porridge is just as delicious the second time around when prepared in these thick, rustic pancakes - a favorite in Iceland and Norway. NOTE: Find rice porridge recipe here: Recipe#427115 Posted for ZWT 6 - Scandanavia

Provided by kitty.rock

Categories     Breakfast

Time 30m

Yield 15-20 pancakes, 15-20 serving(s)

Number Of Ingredients 10

2 cups leftover rice, porridge (it should be thick, not watery)
1 cup milk
1 egg
1 1/2 cups all-purpose flour (can use gluten-free AP flour)
1 teaspoon baking powder
1 teaspoon ground cardamom or 1 teaspoon cinnamon
2 tablespoons sugar
1/4 cup melted butter
1/3 cup raisins or 1/3 cup currants
sugar, cinnamon-sugar or maple syrup

Steps:

  • Mash leftover rice porridge well with potato masher to break up any lumps.
  • Whisk together the milk and the egg, then gradually stir liquid into rice porridge.
  • Sift together flour, baking powder, cardamom (or cinnamon), and sugar.
  • Stir, in half-cup additions, into batter. Mix in melted butter until well-incorporated, then fold in raisins.
  • Pour 1/4 cup of batter per pancake onto griddle or lightly greased frying pan.
  • Fry over medium-high heat until brown, turning once.
  • Sprinkle with sugar, cinnamon-sugar, or maple syrup and serve warm.
  • Yield: 15-20 rice porridge pancakes, depending upon size.

Nutrition Facts : Calories 198.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 24.5, Sodium 59.5, Carbohydrate 35.4, Fiber 0.9, Sugar 3.6, Protein 4.1

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