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This International breakfast features Cooked brown rice, Grated carrots, Finely chopped onions, Snipped fresh parsley, Clove; minced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Vegetable Rice Pancakes
Description
This International breakfast features Cooked brown rice, Grated carrots, Finely chopped onions, Snipped fresh parsley, Clove; minced. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 350F (175C).
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Mix dry ingredients together: Salt, Whole wheat flour.
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In a separate bowl, combine wet ingredients.
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Combine wet and dry ingredients, mixing until just combined.
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Fold in: Grated carrots.
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Pour batter into prepared pan.
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Bake until golden brown and a toothpick inserted in center comes out clean.
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Allow to cool before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 341.0kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 4937.5mg206%
- Total Carbohydrate 72.0g24%
- Dietary Fiber 8.5g34%
- Sugars 5.0g
- Protein 9.5g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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