Brown Rice ‘n’ Honey Pancakes

Total Time
25 min
5 min
20 min
Top each serving of applesauce with 1⁄2 cup sliced strawberries.


long grain cooked brown rice

½ cup(s)

fat free skim milk

1 cup(s)


2 Tbsp

all-purpose flour


wheat germ

3 Tbsp, toasted variety

baking powder

1 tsp

table salt

¼ tsp

regular liquid egg substitute

¼ cup(s)

unsweetened applesauce

1 cup(s)

ground flax seed meal

2 Tbsp


  1. Combine the rice, milk, and honey in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Transfer the mixture to a bowl and let cool about 10 minutes.
  2. Meanwhile, whisk together the flour, wheat germ, baking powder, and salt in a medium bowl. Stir in the lukewarm rice mixture and egg substitute.
  3. Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Drop the batter by 1⁄4 cupfuls onto the griddle and cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook until deep golden brown, about 2 minutes longer.
  4. Transfer the pancakes to 2 plates and top evenly with the applesauce and flaxseed. Yields 3 pancakes and 1⁄2 cup applesauce per serving.

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