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Breakfast Rice Cakes
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2
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
13
minutes
minutes
Ingredients
▢
2
large eggs
▢
2
cups
cooked brown rice
▢
2
tablespoons
coconut or brown sugar
▢
1/4
teaspoon
salt
▢
1/2
teaspoon
vanilla extract
▢
1/2
teaspoon
cinnamon
▢
1/2
cup
fresh blueberries, optional
▢
vegetable, avocado, grapeseed, olive or canola oil (for the pan)
▢
toppings: maple syrup, honey, fresh berries, bananas, hemp seeds, chocolate chips, whipped cream
Instructions
Whisk the eggs in a medium bowl.
Add the remaining ingredients besides the oil and stir to combine,
Heat a large sauté pan over medium heat with the oil.
Using a 1/4 cup ice cream scooper or large spoon please a scoop of the rice cake mixture in a sauté pan and cook for 3-4 minutes on each side or until golden.
Serve with desired toppings.
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