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Rice Pancakes Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Tablespoon|
|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)|
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 mg
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
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.