Pumpkin and Brown Rice Pancakes Recipe

Name: Pumpkin and Brown Rice Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown rice, cookes; 1 cup 2% buttermilk; 1 large egg; 2 egg whites; 1 teaspoon canola oil; 2 tablespoons honey; ½ cup pumpkin; ⅓ cup apple juice; ¾ cup whole wheat pastry flour; 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg

Servings: persons

½ cup brown rice, cookes
1 cup 2% buttermilk
1 large egg
2 egg whites
1 teaspoon canola oil
2 tablespoons honey
½ cup pumpkin
⅓ cup apple juice
¾ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

1
In a medium size bowl, whisk together the rice buttermilk, egg & egg whites, oil, honey, pumpkin & apple juice,
2
In another bowl & with a clean whisk, combine flour, baking powder, cinnamon & nutmeg, mixing well.
3
Add dry ingredients to wet ingredients & stir together until just blended.
4
Preheat a nonstick griddle over medium heat.
5
Drop batter by NOT MORE THAN a 1/4 cup container & cook until bubbles appear, then flip pancakes & cook on the other side until lighty browned.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup brown rice, cookes, 1 cup 2% buttermilk, 1 large egg, 2 egg whites, and more.

Yes, Pumpkin and Brown Rice Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin and Brown Rice Pancakes

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