Breakfast Rice Cakes

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5 from 2 votes

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!

Prep Time5

Cook Time8

Total Time13

Course: Breakfast

Cuisine: American

Servings:

Calories: 88kcal

Author: Catherine McCord

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.

Video

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Nutrition

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