Rice Pancakes

Rice Pancakes

20
Jamie West 1

"This pancake recipe was created for my family members with multiple food allergies. This tasty breakfast item uses applesauce instead of egg and rice instead of wheat. A moist and yummy option for those with limited food choices. Serve with your favorite topping."
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Ingredients

10 m servings 230 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
  2. Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

Reviews

20
  1. 22 Ratings

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Most helpful positive review

This was an awesome base for a gluten free and dairy free recipe. Didn't have rice, so used buckwheat. Substituted almond milk. Also added cinnamon, ginger and nutmeg to taste, as well as one eg...

Most helpful critical review

hmmm.. well this recipe didn't go over very well with my family. But since so many other people did like it I thought I could help with the bland taste. I added vanilla and cinnamon to it since ...

This was an awesome base for a gluten free and dairy free recipe. Didn't have rice, so used buckwheat. Substituted almond milk. Also added cinnamon, ginger and nutmeg to taste, as well as one eg...

I just made this recipe for the first time and it turned out pretty well. We are new to gluten-free and I was craving a baked good of some sort. This definitely helped my craving! I substituted ...

I can't wait for my 16 month old to try these. I made the recipe to a t. I just ate one without butter or syrup and loved the flavor and texture. I didn't notice the grainy texture that I som...

excellent...did not expect it to be this good but had to use up some precooked rice...glad I found it...and as everyone seems to say..."even my fussy husband enjoyed them"...I would however cut ...

wow! these aree amazing!! i used brown rice flour [thats all i had in the kitchen],9 and added 1/2 a beaten egg for fluffiness. otherwise i followed the rest to a tee, and these are the BEST p...

Can't wait to try these. I have celiac disease and grandson has egg/dairy allergies. This has us both covered. Thanks !

hmmm.. well this recipe didn't go over very well with my family. But since so many other people did like it I thought I could help with the bland taste. I added vanilla and cinnamon to it since ...

I am sorry but just did not work out for me. The batter was a lot and it thickened up substantially.

They were pretty awesome. I didn't have rice flour so I used normal flour and they turned out great. Kind of bland though so I experimented with lots of random spices. Cajun or oregano were the ...