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Rice Pancakes

Wylie.Dufresne's picture
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Tablespoon
  Salt 1 Teaspoon
  Egg substitute 10 Ounce
  Prune syrup 1⁄2 Cup (8 tbs)
  Apple syrup 1⁄4 Cup (4 tbs)
  Nonfat cream cheese 1⁄4 Cup (4 tbs)
  Evaporated skim milk 1 Cup (16 tbs)
  Cooked long grained white rice 4 Cup (64 tbs)
  Currants 1⁄2 Cup (8 tbs)

Mix the 3 dry ingredients in a large bowl and set aside.
Place the eggs in a blender and add the Prune Syrup, Apple Syrup, cream cheese, and skim milk.
Process until smooth and creamy, about 30 seconds, and add to the dry ingredients.
Mix gently until the dry ingredients are completely absorbed, then fold in the rice and currants.
Preheat a nonstick skillet over high heat to 400°, about 4 minutes.
Reduce the heat to medium.
For each pancake, pour 1/4 cup of the batter into the skillet.
When the edges turn light brown and bubbles start to form, flip the pancake to the other side and cook until done.
Keep warm and repeat with the remaining batter.
Serve with White Grape Syrup, sliced fresh fruit, or low-calorie pancake syrup.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2856 Calories from Fat 392

% Daily Value*

Total Fat 44 g68%

Saturated Fat 7.7 g38.6%

Trans Fat 0 g

Cholesterol 60.1 mg20%

Sodium 5314.6 mg221.4%

Total Carbohydrates 516 g171.9%

Dietary Fiber 29.6 g118.5%

Sugars 107.3 g

Protein 98 g196%

Vitamin A 81% Vitamin C 51.2%

Calcium 322.9% Iron 121.2%

*Based on a 2000 Calorie diet

Rice Pancakes Recipe