Ingredients
Scale
- 1 cup cooked rice (day-old works best)
- 1 medium apple, finely grated
- 1 egg
- 1/4 cup milk (dairy or plant-based)
- 1/2 cup rolled oats or oat flour
- 1 tablespoon sugar or maple syrup (optional)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- In a bowl, mix rice, grated apple, oats, baking powder, cinnamon, salt and vanilla.
- Whisk in egg and milk until a thick batter forms. Add more milk if too stiff.
- Heat a lightly oiled skillet over medium heat. Scoop batter into small rounds and cook 2-3 minutes per side until golden and set.
- Serve warm with yogurt, maple syrup, or extra apple slices.
Notes
- For crisper edges add 1 tablespoon extra oats or a teaspoon of coconut oil to the batter.
- Leftover rice works great; store in the fridge up to 3 days.
- Chill the batter 15 minutes to help it hold its shape if batter is loose.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Pan-fry
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 340 Kcal
- Sugar: 12 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 25 mg
