Breakfast Rice Cakes
Breakfast Rice Cakes are a nutritious and fun way to start your day and the best way to use leftover cooked rice!
Servings: 8
Calories: 88kcal
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.
Nutrition
Calories: 88kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 90mg | Potassium: 66mg | Fiber: 1g | Sugar: 4g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg