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Brown rice apple cinnamon pancakes

by Contributing Author

This recipe is perfect for you if you want gluten free When flourless pancake breakfast.



Growth agent/yeast

  • Preparation: 10 minutes
  • cooking: 10 minutes
  • Ready: 20 minutes


  1. Heat the stove to 350 degrees Fahrenheit.
  2. Slice apples and sprinkle with 1/2 teaspoon cinnamon and 2 tablespoons Splenda®.
  3. Place on a baking sheet and bake for 4-5 minutes, until tender.
  4. Meanwhile, combine rice, milk, ½ teaspoon cinnamon, baking powder, oil, applesauce, 1/8 cup Splenda®, rice flour, and protein powder in a bowl.
  5. Heat a large nonstick fillet over medium heat.
  6. Pour the batter into the skillet in small circles.
  7. Flip after 2 to 3 minutes or when edges begin to turn golden brown.
  8. Cook for an additional 1-2 minutes.
  9. Once the pancakes are finished, spread with non-fat cream cheese, top with cooked sliced ​​apples, and serve immediately.
  • per recipe
  • energy: 284kcal / 1187kJ
  • thick: 3g
  • protein: 17g
  • carbohydrate: 46g
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