Whether you're a bodybuilder or just simply love pancakes, this breakfast recipe checks all the boxes. These golden, fluffy pancakes contain a secret ingredient that makes them totally gluten-free — cream of rice.
Cream of Rice Pancakes Recipe
- Servings
- 2 People
- Prep Time
- 5 mins
- Cook Time
- 6 mins
Ingredients
- 120 g Cream of Rice
- 120 ml Plant-Based Milk
- 1 tbsp Maple Syrup or Agave Nectar
- 1 tbsp Apple Cider Vinegar
- 1 tsp Baking Powder
- 1/2 (half) tsp Baking Soda
- 1/4 (quarter) tsp Salt
- 1 tsp Vanilla Extract
Instructions
In a mixing bowl, combine the cream of rice, plant-based milk, maple syrup (or agave nectar), and apple cider vinegar. Stir well until everything is fully incorporated. Let the mixture sit for a few minutes to allow the cream of rice to absorb the liquid.
Add the baking powder, baking soda, salt, and vanilla extract to the mixture. Whisk until you have a smooth pancake batter. If the batter seems too thick, you can add a little more plant-based milk to make it thinner.
Preheat a non-stick pan over a medium heat. Lightly grease the surface with cooking spray or vegan butter.
Pour a small amount of pancake batter into the pan, using a ladle or measuring cup to control the size of the pancakes. Cook each pancake for about 2-3 minutes on each side or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown on both sides.
Remove the pancakes from the pan and place them on a plate. Repeat the process with the remaining batter.
Serve your pancakes warm, topped with maple syrup, fresh fruits, nuts, or any other toppings you desire.
Nutritional info per serving:
| Calories | 282 |
|---|---|
| Total Fat | 3g |
| Total Carbohydrates | 54g |
| Protein | 9g |
Take home message
Fluffy, gluten-free, and so easy to make, these delicious cream of rice pancakes are the perfect nutritious breakfast to brighten your morning.
