Rice Pancakes
Use your leftover rice from the night before to make these quick and easy Rice Pancakes for breakfast. Reduce food waste and keep your budget in check!
Foto: Budget Bytes
Ingredients
- 1 1/2 cups cooked rice (cooled) ($0.26)
- 1 large egg ($0.23)
- 1/2 tsp vanilla extract ($0.15)
- 1/2 tsp cinnamon ($0.05)
- 1/4 tsp salt ($0.02)
- 1 Tbsp cooking oil ($0.08)
Steps
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Combine the leftover rice, egg, vanilla, cinnamon, and salt in a bowl until it is evenly mixed.
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Add 1/2 Tbsp cooking oil to a large, non-stick skillet (cast iron, ceramic, or teflon, your choice). Using a 1/4 cup measuring cup, scoop some of the rice mixture onto the hot skillet. Use a spatula to press the mound of rice down until it is about 1/2 inch thick.
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Cook the pancakes for a few minutes on each side, until they are firm, a little browned, and crispy on the outside. Do not try to flip the pancakes before the eggs have set, or they won't hold together. Make sure the entire pancake is on the spatula before attempting to flip.
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After cooking the first three pancakes, add the second ½ Tbsp cooking oil to the skillet and cook the second batch in the same manner.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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