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Add a photoRaciónes: 10
Ingredientes
- 1 x egg
- 2 Tbsp. peanut oil plus more
- 1 c. cooked rice
- 3/4 c. lowfat milk
- 1 Tbsp. sugar
- 1 c. buttermilk baking mix Syrup for serving
Direcciones
- Beat egg slightly, add in oil and mix till incorporated. Fold in rice and lowfat milk. Mix sugar with baking fold in separate bowl and add in to liquid ingredients. Mix till combined.
- Pour 1/4 c. batter for each pancake on lightly greased griddle set over medium-low heat. Cook each pancake till batter is set, edges are dry and bottom is golden brown, 1 to 1 1/2 min. Flip and cook another 1 to 1 1/2 min. Serve with syrup.
- This recipe yields 10 (3-inch) pancakes.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 10 servings | |
| Calories 49 | |
| Calories from Fat 8 | 16% |
| Total Fat 0.87g | 1% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 40mg | 2% |
| Potassium 76mg | 2% |
| Total Carbs 7.83g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.43g | 2% |
| Protein 2.41g | 4% |
