Brown Rice Apple Cinnamon Pancakes
284 Calories
46 g Carbs
17 g Protein
3 g Fat
Total Time
3 servings

Need a gluten-free, non-flour pancake breakfast? Who doesn't, right? Well, this delicious flapjack recipe is so good you'll want to make seconds. Or thirds. Or ... forget it, just make these cakes.


  • ½ cup brown rice
  • ½ cup skim milk
  • ½ cup(s) vanilla whey protein powder
  • ½ cup rice flour
  • 1 serving 1 packet splenda, brown sugar blend
  • 2 tbsp unsweetened applesauce
  • 1 tsp baking powder
  • ½ tbsp olive oil
  • 1 tsp cinnamon
  • 2 tbsp fat-free cream cheese
  • 1 medium apple, red

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  1. Preheat oven to 350 degrees F.
  2. Slice apple and sprinkle with 1/2 tsp. of cinnamon and 2 tbsp. Splenda. Place on baking tray and bake for 4-5 minutes, or until tender.
  3. Meanwhile, combine cooked rice, milk, rice flour, protein powder, 1/8 cup Splenda, applesauce, baking powder, oil, and 1/2 tsp. cinnamon in a bowl.
  4. Heat a large, non-stick skillet over medium heat.
  5. Pour batter onto skillet in small circles. Flip after 2-3 minutes or when edges begin to turn golden.
  6. Cook another 1-2 minutes.
  7. Once pancakes are done, smear with fat-free cream cheese and top with cooked sliced apples. Serve immediately.

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