Brown Rice Pancake
Recipe type: Phase 1 • Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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**
  1. Heat the oil over medium heat in a 10-inch fry pan.
  2. Combine all the ingredients in a small bowl.
  3. 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.
  4. Cook 3 minutes per side or until golden brown.
  5. Serve as a you breakfast, a side dish or top with Herb Scrambled Eggs with Shitake Mushrooms for a hearty breakfast.
* ½ teaspoon green onions[br]** 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.
Recipe by Recipes for Repair at