Cinnamon Applesauce Pancakes From Riceselect Food

CINNAMON APPLESAUCE PANCAKES FROM RICESELECT®

Steps:

• Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
• Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
• Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
• Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
• Cook another 1-2 minutes on second side until golden.
• Top pancakes with butter mixture and cooked apples, if desired.

APPLESAUCE PANCAKES

Steps:

• In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
• In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
• Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
• Top with butter and drizzle with warm maple syrup.
• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

APPLE-CINNAMON PANCAKES

Steps:

• Preheat the oven to 250 degrees F.
• Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
• Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
• Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
• Serve the pancakes with butter and maple syrup or honey.

CINNAMON APPLESAUCE PANCAKES

Steps:

• Combine pancake mix and cinnamon. Add applesauce and water; stir just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup and butter.

CINNAMON APPLESAUCE PANCAKES

Steps:

• Combine dry ingredients, then add remaining ingredients and beat together.
• Pour the batter onto a hot, lightly oiled griddle or skillet. Cook until pancakes have a bubbly surface and slightly dry edges (2-3 minutes). Turn pancakes. Cook for an additional 2-3 minutes until golden brown.
• Note: For waffles, add 3 TBSP oil to the batter.

CINNAMON APPLESAUCE PANCAKES FROM RICESELECT®

Steps:

• Combine cooked rice, milk, applesauce, egg, coconut oil, and vanilla in a medium-sized bowl. Whisk until well combined.
• Combine remaining pancake ingredients and stir into the brown rice mixture until well blended.
• Heat a large nonstick skillet (sprayed with vegetable spray) over medium heat. Pour batter into skillet, about 1/4 cup per pancake.
• Flip after 2-3 minutes or when edges start to turn golden and bubbles begin to appear on surface.
• Cook another 1-2 minutes on second side until golden.
• Top pancakes with butter mixture and cooked apples, if desired.

PRESSURE-COOKER CINNAMON APPLESAUCE

Steps:

• Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator.

CINNAMON PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

CINNAMON APPLESAUCE BREAKFAST PANCAKES

Steps:

• In a large bowl, whisk together pancake mix and cinnamon.
• In another bowl mix eggs, applesauce, lemon juice and milk.
• Add to dry ingredients and mix well.
• Lightly oil a griddle or skillet.
• Pour about 1/4 cup batter onto griddle and brown on both sides.
• Serve with syrup, butter, powdered sugar and/or lemon!