RCI-BR.008.0033.001
Brown Rice Griddle Cakes
Makes about 18 four-inch pancakes
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- buttermilk baking mix1 3/4 cups
- to 1 teaspoon ground cinnamon1/2 unit
- 1 cup
- egg whites4 unitlightly beaten
- 1 1/2 cups
- 3/4 cup
- 1 unit
- Reduced-calorie syrup (optional)1 unit
- 1 unit
Method
1
Combine buttermilk baking mix and ground cinnamon in a large mixing bowl, stirring together until evenly blended.
2
Add skim milk, lightly beaten egg whites, cooked brown rice, and unsweetened applesauce to the dry mixture, stirring until just combined with a few small lumps remaining.
3
Heat a nonstick griddle or large skillet over medium-high heat and lightly coat with vegetable cooking spray until hot.
2 minutes
4
Pour batter onto the hot griddle in 1/4-cup portions, spacing them about 2 inches apart.
1 minutes
5
Cook until the bottoms are golden brown and edges appear set, approximately 2-3 minutes, without stirring.
3 minutes
6
Flip the griddle cakes carefully and cook the other side until golden brown, about 2-3 minutes longer.
3 minutes
7
Transfer cooked griddle cakes to a warm plate and keep warm while cooking remaining batter in batches, respraying the griddle as needed.
8
Serve warm with reduced-calorie syrup and margarine on the side if desired.