Ingredients
- null ½ cup cooked Texmati® Brown Rice
- null ⅔ cup skim milk
- null 2 tablespoons unsweetened applesauce
- null 1 eggs, lightly beaten
- null ½ tablespoon coconut oil, melted
- null 1 teaspoon vanilla
- null ½ cup rice flour
- null 2 tablespoons coconut flour
- null 1 tablespoon Stevia, or other sweetener
- null 2 tablespoons powdered milk
- null 1 teaspoon baking powder
- null ½ teaspoon baking soda
- null 1 teaspoon cinnamon
- null ½ cup butter, softened
- null ¼ cup dark brown sugar
- null ¼ teaspoon ground cinnamon
Instructions
- Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
- Combine remaining pancake ingredients and stir into the brown rice mixture Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
- Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
- Cook another 1-2 minutes on second side until golden.
- Top pancakes with butter mixture and cooked apples, if desired.