Brown rice apple cinnamon pancakes

    Photo by Monstera CC0 on Pexels

    This recipe is right for you if you want a gluten-free and non–flour pancake breakfast.



    Raising agent/Yeast

    • For: 3 servings
    • Preparation: 10 min
    • Cooking: 10 min
    • Ready in: 20 min


    1. Heat the stove to 350° F.
    2. Slice the apple and sprinkle with ½ teaspoon of cinnamon and 2 tablespoons of Splenda®.
    3. Put it on a baking tray and bake for 4 to 5 minutes or until tender.
    4. Meanwhile, combine cooked rice, milk, ½ teaspoon cinnamon, baking powder, oil, applesauce, ⅛ cup Splenda®, rice flour, and protein powder in a bowl.
    5. Heat a large, non–stick fillet over medium heat.
    6. Pour the batter onto the skillet in small circles.
    7. Flip after 2 to 3 minutes or when the edges begin to turn golden.
    8. Cook for another 1 to 2 minutes.
    9. When pancakes are done, smear them with fat–free cream cheese, top them with the cooked sliced apple, and serve immediately.
    • Per recipe
    • Energy: 284 kcal / 1187 kJ
    • Fat: 3 g
    • Protein: 17 g
    • Carbs: 46 g


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