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Rice Pancakes

Healthy.Eater's picture
Ingredients
  Olive oil 3 Teaspoon
  Yellow onion 1 Small, finely chopped
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Egg whites 2 Large, lightly beaten
  1% low fat milk 1⁄2 Cup (8 tbs)
  Cooked brown rice 1⁄4 Cup (4 tbs)
  Cooked wild rice 1⁄4 Cup (4 tbs)
  Finely chopped pecans 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon
  Grated orange rind 2 Teaspoon
Directions

1 Preheat the oven to 300° F.
In a 12 inch nonstick skillet, heat 1 teaspoon of the oil over moderate heat.
Add the onion and saute, stirring occasionally, for 5 minutes or until soft.
2 In a medium-size bowl, combine the flour, baking powder, salt, and pepper.
Add the egg whites, milk, and 1 teaspoon of the oil, stirring with a fork just until the flour is moistened (the batter will be lumpy).
Fold in the onion, white rice, wild rice, pecans, parsley, and orange rind.
3 Wipe out the skillet, add the remaining 1 teaspoon of the oil, and heat over moderate heat.
Drop the batter in the skillet by slightly rounded tablespoonfuls and flatten slightly with a spatula.
Cook for 1 to 2 minutes or until golden.
Turn and cook 1 to 2 minutes more or until golden.
Transfer the pancakes to a baking sheet and keep warm in the oven.
Repeat until all of the batter has been used up.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Dish: 
Pancake

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