Nutritious Rice Pancakes Recipe

Nutritious Rice Pancakes Recipe

  • Makes: 2-4 Servings
  • Ready In: 15 mins
  • Prep Time: 5-10 mins
  • Cook Time: 10-15 mins

These are nutritious and savory cakes. They are tasty hot or cold, and they can even be finger food.

Yield: 12 to 14 small pancakes, serving 2-4 for lunch, breakfast or a snack.

This recipe is gluten-free. To learn morn about what gluten-free means, read Dr. Greene’s article here.

    Nutritional Information (per serving)

  • Calories: 403
  • Fat: 6g
  • Protein: 13g
  • Sodium: 270mg
  • Carbohydrates: 73g
  • Fiber: 3g


  1. 2 cups cold leftover cooked brown rice
    2 large eggs
    2 to 3 tablespoons grated Parmesan, or other cheese
    1/4 teaspoon salt, or more to taste
    1/8 teaspoon pepper, or more to taste
    Oil or vegetable cooking spray for pan


    1. In a medium bowl, using a fork, combine rice, eggs, cheese, salt and pepper until all the ingredients are evenly moistened with the egg.
    2. Coat a skillet with a bit of oil or spray with cooking spray; heat until hot over medium heat.
    3. Drop the batter into pan by tablespoonfuls, making pancakes about 3 inches in diameter, and smoothing them out with the back of the spoon if needed.
    4. Cook until golden brown and crisp, about 3 to 4 minutes per side.
    5. Serve warm or cold.

Beth Hensperger

Beth Hensperger is the author of over twenty-two cookbooks, including the James Beard Book Award winner The Bread Bible, and the best-selling Not Your Mother’s Slow Cooker Cookbook series. Also from The Harvard Common Press are The Bread Lover’s Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, and The Best Quick Breads..

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