Happy Snow Day, Boulder County! We woke up today to over a foot of snow—our first big snow of the season! I was craving something warm, savory, and a bit sweet for breakfast and these pancakes came to mind. I’ve been making them for many years but hadn’t made them in a while, and the day-off from school gave me a more leisurely start to my day (which sounds funny to say because they take less than 5-minutes to make!).
I created these pancakes about ten years ago when I was leading one of my group cleanses and someone asked if there was a “cleanse-approved” pancake. Using only cooked brown rice, these pancakes contain NO flour at all. The cinnamon, vanilla and shredded coconut add a hint of sweetness and for some that is enough. I like them dipped in a small amount of maple syrup, personally 🙂
Give ’em a try and let me know what you think. If you like them, then be sure to try our savory Eggy Rice Muffins as well!
Whole Grain Brown Rice Pancakes
by Debbie Steinbock
makes 4-5 small pancakes
1 large egg, beaten
2 Tbsp. plain non-dairy milk (almond, rice, hemp, etc.)
¼ tsp. ground cinnamon
½ tsp. vanilla extract
1 Tbsp. finely unsweetened shredded coconut (optional)
1 cup cooked long grain brown rice
Ghee or coconut oil, for pan-frying
Maple syrup, for drizzling (optional)
- In a large bowl, combine the egg, non-dairy milk, cinnamon, vanilla, and shredded coconut.
- Then add the cooked brown rice, breaking up any clumps of rice.
- Heat a large pan and generously coat with ghee or coconut oil.
- Add the “batter” by the heaping spoonful and then flatten it onto the pan.
- Cook about 1-2 minutes until browned and then flip and cook on the other side.
- Serve with maple syrup for drizzling or dipping, if desired.