Brown rice pancakes were my dad’s invention. He went through a phase where he added brown rice to everything–smoothies, cookies, bread and even pancakes. His other recipes were just experiments but the recipe for brown rice pancakes stuck. My dad’s theory is that pancakes are inherently bad for you but with the addition of the brown rice, they become a sort of a health food. Never mind the tons of butter and warm maple syrup that gets poured on top.
I used a great pancake recipe that I found on Inspired Taste and added my dad’s secret ingredient to come up with these nutty, high fiber pancakes.
If you don’t want to go to the trouble of making your own pancake batter and would prefer a mix, I highly recommend using Pamela’s Pancake Mix, which is the best gluten free mix I have ever used, plus it just tastes good. We are not gluten free but I prefer this mix over others.
We topped our pancakes with salted butter (yay for butter!) and homemade applesauce for a fall flavored hearty breakfast. Even though I live in sunny Florida, I can imagine eating this breakfast just before or just after a morning of sledding in the snow. Since we don’t have easy access to snow, we just went out for a paddle!
Brown Rice Pancakes
Brown rice adds a touch of nuttiness to fluffy pancakes.
- 2 cups of cooked and cooled brown rice (best to use rice made the night before)
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups milk (or unsweetened almond milk)
- 1 large egg
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Preheat a pan (I prefer good old fashioned cast iron) on low/medium. You want the pan to get nice and hot while you are putting together the pancakes.
- In a large bowl, combine the dry ingredients (flour, sugar, baking powder and salt).
- Over heat, warm the milk to just above lukewarm temperature. It should be warm but not scalding. Add the melted butter, vanilla, and the egg, whisking to combine and cool.
- Pour the wet ingredients over the dry and stir gently to combine. Fold in the brown rice.
- Add about 1/2 Tablespoon of butter to the pan and use a spatula to ensure the pan is covered. Add about 1/3 cup of the pancake mixture and let it cook until little bubbles form. Flip over and cook for about 1 minute or until nicely browned and cooked inside.
- These are best served hot with butter and syrup. If serving a crowd, preheat the oven to 250 degrees and pile them on a baking sheet as you prepare them.