Brown Rice Pancake
Posted on
January 20, 2014
at
5:36 pm
by Laura Piazza /
Breakfast, Dairy Free, Egg Free, Gluten Free, Low Sugar, Online Exclusive, Phase 1, Recipes, Sides, Special Occassion, Vegetarian
/ 0
ONLINE EXCLUSIVE: This newly developed recipe was created for Phase 1 of the diet. It’s very unique and if you’re not fond of eggs a good substitute for any of the breakfast recipes where eggs are the main ingredient. The recipe does call for one egg, but if you can’t tolerate eggs we have a substitution in the notes section of the recipe making this an egg-free breakfast.
Brown Rice Pancake
Prep time
Cook time
Total time
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup cooked brown rice, chopped
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped chives*
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 egg**
Instructions
- Heat the oil over medium heat in a 10-inch fry pan.
- Combine all the ingredients in a small bowl.
- Spoon the mixture into the hot frying pan pressing down with a wooden spoon or spatula until the whole pan is covered with the rice mixture.
- Cook 3 minutes per side or until golden brown.
- Serve as a you breakfast, a side dish or top with Herb Scrambled Eggs with Shitake Mushrooms for a hearty breakfast.
Notes
* ½ teaspoon green onions
** If you don’t tolerate eggs, you can substitute ¼ cup of applesauce. The pancakes will not hold together as well, so make them into 2-4 smaller pancakes making the pancakes easier to flip.
** If you don’t tolerate eggs, you can substitute ¼ cup of applesauce. The pancakes will not hold together as well, so make them into 2-4 smaller pancakes making the pancakes easier to flip.
Tags: breakfast, Brown Rice, Egg Free, Pancake
