Breakfast Rice Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cups cooked rice6 eggs
Mix rice and eggs thoroughly until resembles pancake batter.
Heat griddle to medium. Spoon 1/2 cup mix onto griddle. Spread to desired size and thickness, trying to even out. Cook until golden brown, flip once and continue cooking until eggs are set.
Serve immediately with your favorite breakfast toppings, i.e. syrup, fruit, etc.
Serving Size: Makes approximately 12 - 4" pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user WAFRAGGLE.
Heat griddle to medium. Spoon 1/2 cup mix onto griddle. Spread to desired size and thickness, trying to even out. Cook until golden brown, flip once and continue cooking until eggs are set.
Serve immediately with your favorite breakfast toppings, i.e. syrup, fruit, etc.
Serving Size: Makes approximately 12 - 4" pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user WAFRAGGLE.
Nutritional Info Amount Per Serving
- Calories: 137.7
- Total Fat: 2.7 g
- Cholesterol: 92.5 mg
- Sodium: 35.8 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.3 g
- Protein: 5.2 g
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