Brown rice and vegetable pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
3 cup Rice flour, brown 1 cup Whole Wheat Flour 1 cup, grated Carrots, raw .5 cup, chopped Onions, raw 2 tbsp Oil - Great Value Pure Olive Oil for Cooking (by --SHELLEY--) 8 tbsp Cilantro, raw 1 cup, shredded Coconut, raw 1 tbsp Extra Virgin Olive Oil .3 cup (8 fl oz) Yogurt, plain, whole milk
mix together the brown rice and whole wheat flours, carrots, onions and any spices you like (cumin, salt, green and red chilies) with water to form a flow-y paste. Put on a lightly oiled pan and cook till brown on both sides.
In a separate (side) recipe, blend together cilantro, chilies, coconut, yogurt, oil and salt to make a sauce for the pancakes
Serving Size: makes 25 small pancakes
Number of Servings: 25
Recipe submitted by SparkPeople user PRIYACBHAT.
In a separate (side) recipe, blend together cilantro, chilies, coconut, yogurt, oil and salt to make a sauce for the pancakes
Serving Size: makes 25 small pancakes
Number of Servings: 25
Recipe submitted by SparkPeople user PRIYACBHAT.
Nutritional Info Amount Per Serving
- Calories: 115.6
- Total Fat: 3.5 g
- Cholesterol: 0.4 mg
- Sodium: 6.6 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.9 g
- Protein: 2.3 g
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