Karen’s Rice Pancakes

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5 star Avg. rating 5 from 9 votes.

Recipe Information

Recipe Created By: Karen Ramirez


1/2 cup raw rice
1/2 cup sugar
2 Tbsp oil or melted margarine
3 Tbsp cornstarch


Cook rice in water until it is very soft.

Smash rice with fork and add remaining ingredients. You can do it with a food processor for a smoother consistency.

Add water or rice milk little by little to the dough to make it less thick.

Pour mixture in a frying pan with margarine (like pancakes).


You can add raisins, chocolate chips or any dry fruit to the mixture for variety.

Serve with maple syrup, margarine or jam.

Try to make small size pancakes since sometimes it is difficult to flip the pancakes over.

If after adding water to the dough, you feel that the dough is very liquid, add cornstarch to the mixture.

This can be made with the same base mixture as Rice Cookies.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

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