PP pancakes made from rice flour: 3 photo recipes and 1 video

Not long ago I shared a selection of my favorite pp breakfasts. There I immediately wrote that there are, of course, not 10 of them, but much more. One of the options (or rather, 3 options at once) not included in this top is rice flour pancakes. Not because they are tasteless, they just didn’t fit in the top. Pancakes prepared according to any of the recipes below are really bomb! Everyone who tried it did not believe that they were without regular flour and sugar. And my friends asked for the recipe, because it’s cool to have delicious pancakes for breakfast and not be afraid that fat will build up on your sides.

By the way, if you are interested, a whole separate article has been prepared about rice flour - here it is.

Delicate mini pancakes with milk

My son calls them “those little pancakes.” And he can eat more than one serving, so I always make extra, otherwise I might be left without breakfast.

Nutritional value per 100 g:

  1. Calories: 161,3
  2. Proteins: 9,7
  3. Fats 6,4
  4. Carbohydrates: 21,7

The calorie content of the entire serving is 395 kcal (this is already with cottage cheese and chocolate)

Ingredients for 1 serving:

  • rice flour - 50 g
  • corn starch - 0.5 tsp.
  • milk - 60 ml
  • 1 small egg
  • a pinch of salt
  • baking powder - ⅓ tsp.
  • sweetener fitparad - 2-3 scoops
  • coconut (or any vegetable) oil - 1 tsp.
  • 10 g dark chocolate - for serving
  • cottage cheese - 50 g for serving

Why do I advise adding cottage cheese to already prepared pancakes? This is an excellent source of protein. And proteins in the morning are very necessary if you want to preserve muscles. And it's just delicious.

Cooking method step by step


In a deep plate, mix flour, starch, milk, yolk, salt.


Beat the egg white and sakhzam into a fluffy foam with a mixer or blender.


The fluffy protein foam now needs to be mixed with the remaining ingredients. We do this carefully, adding in portions and stirring with a spoon from bottom to top.


At the very end, add baking powder. Now the dough is ready. It is runny, and the consistency is closer to pancake batter than to classic pancake batter.


Fry in a pan lightly greased with coconut oil. Fire - medium, do not cover with a lid. Pour literally 1 tbsp into the frying pan. dough - this makes it easier to turn over.


The pancakes turn out soft, tender, and very appetizing. Especially if you pour melted chocolate over them and serve with a spoonful of cottage cheese. Cottage cheese can be mixed with sakhzam. It’s easy to melt chocolate by putting the cube in a tight zip-lock bag and putting it in hot water for a minute. Then make a small hole and you're done.

Rice fritters

Sometimes there is boiled rice left over from dinner or lunch; you can use it to prepare a wonderful dish that the whole family will enjoy. Boiled rice pancakes turn out very tasty, tender and satisfying. You can add raisins, apple pieces or dried apricots to the dough. Rice pancakes can be served with sour cream or sweet sauce. Very tasty, try it!

Ingredients

  • Water 0.5 tbsp.
  • Refined sunflower oil 5 tbsp. l.
  • Milk 0.5 tbsp.
  • Wheat flour 5 tbsp. l.
  • Short grain rice 0.25 tbsp.
  • Sugar 1 tsp.
  • Salt 0.5 tsp.
  • Chicken eggs 1 pc.

How to cook

Step 2

Sort and rinse rice (0.25 cups). Cook thick rice porridge in water (0.5 cups) and milk (0.5 cups), with the addition of salt (0.5 tsp) and sugar (1 tsp). Cool. You can also use thick rice porridge that is left over from a previous meal.

Step 3

Add 1 egg and flour (2 tbsp). Mix well.

Step 4

Place the rest of the flour (3 tablespoons) on a cutting board and form pancakes, breading them in flour. The pancakes should not be too large so that they do not fall apart during frying.

Step 5

Fry the pancakes in a hot frying pan with sunflower oil (5 tablespoons) until golden brown on both sides.

Step 6

Rice pancakes are ready.

PP pancakes made from rice flour and kefir

Kefir is a classic ingredient in any pancakes, including those made with rice flour. These pancakes will turn out more fluffy than in the recipe above, “plump”, but they are still good for breakfast or a pre-lunch snack, kbju is ideal for this!

KBJU per 100 g: 158/7.8/4.7/29.3 Calorie content of the entire serving without additives - 269 kcal

What you need for 1 serving:

  • 1 egg
  • 50 ml kefir
  • 60 g rice flour
  • sahzam - to taste
  • vanillin - on the tip of a knife
  • baking powder - ⅓ tsp.
  • vegetable oil for greasing the pan

How to cook:

  1. Mix everything except kefir and baking powder. Heat kefir until hot - this is the secret to the extra fluffiness of the pancakes.
  2. Carefully, stirring constantly, pour the hot kefir into the egg-flour mixture. And let the dough stand for 10 minutes.
  3. Then add baking powder, mix and fry the pancakes.
  4. Fry over medium heat without a lid on both sides until golden brown.

Recipe for pancakes with kefir and rice flour. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pancakes with kefir and rice flour.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie content156 kcal1684 kcal9.3%6%1079 g
Squirrels4.4 g76 g5.8%3.7%1727 g
Fats2.3 g56 g4.1%2.6%2435 g
Carbohydrates27.8 g219 g12.7%8.1%788 g
Organic acids0.5 g~
Alimentary fiber0.7 g20 g3.5%2.2%2857 g
Water62.3 g2273 g2.7%1.7%3648 g
Ash2.02 g~
Vitamins
Vitamin A, RE15.1 mcg900 mcg1.7%1.1%5960 g
Retinol0.012 mg~
beta carotene0.006 mg5 mg0.1%0.1%83333 g
Vitamin B1, thiamine0.062 mg1.5 mg4.1%2.6%2419 g
Vitamin B2, riboflavin0.138 mg1.8 mg7.7%4.9%1304 g
Vitamin B4, choline30.72 mg500 mg6.1%3.9%1628 g
Vitamin B5, pantothenic0.52 mg5 mg10.4%6.7%962 g
Vitamin B6, pyridoxine0.182 mg2 mg9.1%5.8%1099 g
Vitamin B9, folates6.951 mcg400 mcg1.7%1.1%5755 g
Vitamin B12, cobalamin0.257 mcg3 mcg8.6%5.5%1167 g
Vitamin C, ascorbic acid0.43 mg90 mg0.5%0.3%20930 g
Vitamin D, calciferol0.033 µg10 mcg0.3%0.2%30303 g
Vitamin E, alpha tocopherol, TE0.079 mg15 mg0.5%0.3%18987
Vitamin H, biotin2.484 mcg50 mcg5%3.2%2013
Vitamin RR, NE1.7777 mg20 mg8.9%5.7%1125 g
Niacin0.058 mg~
Macronutrients
Potassium, K135.13 mg2500 mg5.4%3.5%1850 g
Calcium, Ca78.7 mg1000 mg7.9%5.1%1271 g
Magnesium, Mg21.15 mg400 mg5.3%3.4%1891
Sodium, Na590.39 mg1300 mg45.4%29.1%220 g
Sera, S45.99 mg1000 mg4.6%2.9%2174 g
Phosphorus, P93.9 mg800 mg11.7%7.5%852 g
Chlorine, Cl929.05 mg2300 mg40.4%25.9%248 g
Microelements
Aluminium, Al28.8 mcg~
Iron, Fe0.264 mg18 mg1.5%1%6818 g
Yod, I5.51 mcg150 mcg3.7%2.4%2722 g
Cobalt, Co1.219 mcg10 mcg12.2%7.8%820 g
Manganese, Mn0.3601 mg2 mg18%11.5%555 g
Copper, Cu73.36 mcg1000 mcg7.3%4.7%1363 g
Molybdenum, Mo4.535 mcg70 mcg6.5%4.2%1544 g
Tin, Sn7.49 mcg~
Selenium, Se6.689 mcg55 mcg12.2%7.8%822 g
Strontium, Sr9.8 mcg~
Fluorine, F15.99 mcg4000 mcg0.4%0.3%25016 g
Chromium, Cr1.51 mcg50 mcg3%1.9%3311 g
Zinc, Zn0.5939 mg12 mg4.9%3.1%2021
Digestible carbohydrates
Mono- and disaccharides (sugars)5.2 gmax 100 g
Galactose0.006 g~
Glucose (dextrose)0.001 g~
Lactose2.075 g~
Essential amino acids0.678 g~
Arginine*0.209 g~
Valin0.178 g~
Histidine*0.088 g~
Isoleucine0.163 g~
Leucine0.3 g~
Lysine0.198 g~
Methionine0.082 g~
Methionine + Cysteine0.052 g~
Threonine0.124 g~
Tryptophan0.046 g~
Phenylalanine0.173 g~
Phenylalanine+Tyrosine0.173 g~
Nonessential amino acids0.973 g~
Alanin0.157 g~
Aspartic acid0.283 g~
Glycine0.103 g~
Glutamic acid0.608 g~
Proline0.237 g~
Serin0.196 g~
Tyrosine0.18 g~
Cysteine0.042 g~
Sterols (sterols)
Cholesterol5.19 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids1.3 gmax 18.7 g
4:0 Oil0.058 g~
6:0 Kapronovaya0.04 g~
8:0 Caprylic0.023 g~
10:0 Kaprinovaya0.046 g~
12:0 Lauric0.052 g~
14:0 Miristinovaya0.262 g~
15:0 Pentadecane0.017 g~
16:0 Palmitinaya0.422 g~
17:0 Margarine0.012 g~
18:0 Stearic0.186 g~
20:0 Arakhinovaya0.023 g~
Monounsaturated fatty acids0.686 gmin 16.8 g4.1%2.6%
14:1 Myristoleic0.023 g~
16:1 Palmitoleic0.048 g~
18:1 Oleic (omega-9)0.523 g~
20:1 Gadoleic (omega-9)0.006 g~
Polyunsaturated fatty acids0.196 gfrom 11.2 to 20.6 g1.8%1.2%
18:2 Linolevaya0.102 g~
18:3 Linolenic0.037 g~
20:4 Arachidonic0.046 g~
Omega-6 fatty acids0.1 gfrom 4.7 to 16.8 g2.1%1.3%

The energy value of Pancakes made with kefir and rice flour is 156 kcal.

  • Serving = 99 g (154.4 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

PP recipe for vegetarians

Rice pancakes can also be vegetarian - that is, without eggs. Who is a vegetarian here? Catch the recipe! Delicious, dietary and completely vegan. These pancakes also contain a lot of protein due to the cottage cheese in the composition.

KBJU per 100 g: 152.5/7.9/1.8/33.2 Calorie content of the entire serving (without additives)—305 kcal

Products for 1 serving:

  • 1 small banana
  • 2 tbsp. (heaped) rice flour
  • 60 g cottage cheese
  • a pinch of salt
  • sahzam - optional (sweet banana)
  • baking powder - ⅓ tsp.
  • vegetable oil - 1 tsp.
  • berries - for serving

Cooking process:

  1. We will prepare the dough for these curd pancakes in a blender; the consistency should be a little thicker than usual. Add all ingredients except butter, baking powder and berries, beat for 4-5 minutes at medium speed.
  2. Let it sit for 10-15 minutes. Now add baking powder and beat everything well again.
  3. Cook in a non-stick frying pan. But not dry - add a little coconut oil for an appetizing crust and subtle aroma.
  4. I ended up with 8 pancakes and barely finished them all. With raspberries and coffee - it’s magical!

Lifehacks for the last time

In general, rice flour can be replaced with any other flour in any pancake recipe. This way you turn regular baked goods into at least gluten-free ones. Minus sugar and plenty of butter - and now you have a dietary recipe.

Despite the dietary content, there will still be a lot of calories in such pancakes. That is, they cannot be thrown uncontrollably - the calculation of the KBZHU norm should always be there.

Also, do not confuse weight gain and weight loss. If you are losing weight, then eat rice flour pancakes for breakfast, lunch, or at least for lunch. After lunch there is no need - too many carbohydrates.

Irina Polyanitsa My name is Irina, I am the owner and admin of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

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