Brown rice and vegetable pancakes

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Nutritional Info
  • Servings Per Recipe: 25
  • 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

View full nutritional breakdown of Brown rice and vegetable pancakes calories by ingredient


Introduction

Quick and easy recipe Quick and easy recipe
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

Tips

Substitute any available vegetable (example is beet root, squash, pumpkin etc) in place of carrots. Use a really hot pan or skillet.


Directions

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.