Vegetable Rice Pancakes

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Servings: 6 Difficulty: Intermediate
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International-style morning-perfect breakfast that brings home-style flavor to your table
Vegetable Rice Pancakes recipe image
Vegetable Rice Pancakes recipe image
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Vegetable Rice Pancakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 341.0

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

  1. Preheat oven to 350F (175C).
  2. Mix dry ingredients together: Salt, Whole wheat flour.
  3. In a separate bowl, combine wet ingredients.
  4. Combine wet and dry ingredients, mixing until just combined.
  5. Fold in: Grated carrots.
  6. Pour batter into prepared pan.
  7. Bake until golden brown and a toothpick inserted in center comes out clean.
  8. 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.

Keywords: beaten, black, breakfast, brown, carrots, chopped, clove, cooked, eggs, finely, flour, fresh, grated, ground, international, minced, onions, pancakes, parsley, pepper
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