Recipes & Diet

Safe Eats ® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Karen's Rice Pancakes

Rate Karen's Rice Pancakes

Excellent Very Good Good Fair Poor

  Avg. rating 4 from 5 votes.

Recipe Information

Category: Breakfast
Recipe Created By: Karen Ramirez


default

Ingredients

1/2 cup raw rice
1/2 cup sugar
2 Tbsp oil or melted margarine
3 Tbsp cornstarch

Directions

Cook rice in water until it is very soft.

Smash rice with fork and add remaining ingredients. You can do it with a food processor for a smoother consistency.

Add water or rice milk little by little to the dough to make it less thick.

Pour mixture in a frying pan with margarine (like pancakes).

Notes

You can add raisins, chocolate chips or any dry fruit to the mixture for variety.

Serve with maple syrup, margarine or jam.

Try to make small size pancakes since sometimes it is difficult to flip the pancakes over.

If after adding water to the dough, you feel that the dough is very liquid, add cornstarch to the mixture.

This can be made with the same base mixture as Rice Cookies.

Substitutions


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

Return to top

Comments

Name*

Email*

Comment

Comments(0)

Return to top