Brown rice ‘n’ honey pancakes

Total Time
25 min
5 min
20 min
A stack of pancakes for breakfast always feels like a special treat. This is one whole-grain stack you can feel good about indulging in. If you are used to dousing your pancakes with syrup, consider using pure maple syrup in the place of the honey in the batter and adding 1/4 teaspoon maple extract too. You'll get all the flavor without the empty calories. Top each serving of applesauce with 1⁄2 cup sliced strawberries, or berries of your choice. Make a double batch and cook them all. Freeze half for when you need a hasty breakfast. Just stack the cooled pancakes between sheets of wax paper or parchment and freeze in a sealed freezer bag for up to 3 months. Simply reheat for 1 to 1 1/2 minutes in the microwave on high.


Cooked long grain 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

Liquid egg substitute

¼ cup(s)

Unsweetened applesauce

1 cup(s)

Ground flaxseed 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.