Pancakes, but make them nutritious and savory. These brown rice pancakes are a delicious twist on the classic breakfast favorite—crispy on the outside, tender inside, and layered with the flavors of ginger, sesame, and sautéed vegetables. Ideal for meal-prepping or reinventing leftover rice, this recipe blends whole grains with vibrant veggies for a snack or side dish that’s anything but boring.

🧠 Why These Pancakes Work (and Why They're Worth Making)

Brown rice is a whole grain rich in fiber and essential minerals like magnesium and selenium. Cooking it until tender and combining it with lightly sautéed vegetables creates a base that's both hearty and digestible. The addition of ginger and garlic not only boosts flavor but contributes bioactive compounds—gingerol and allicin—that may support inflammation regulation and immunity. Instead of traditional batter, these pancakes are bound with egg white and flour, giving structure without relying on heavy fats or refined carbs. A touch of soy sauce and sesame oil adds that unmistakable umami depth.

 

🍽 Ingredients (Makes 12 Small Pancakes)

• 1 cup brown rice, uncooked
• 1¼ cups water
• Pinch of salt
• 2 cups shredded Napa cabbage
• ½ red bell pepper, finely chopped
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 3 to 4 scallions, finely chopped
• 1 tbsp toasted sesame oil
• Salt & black pepper, to taste
• 1 egg white (or 2 tbsp liquid egg whites)
• 2 to 4 tbsp flour (adjust as needed)
• Optional: 1 tbsp skim milk or egg white to moisten, if mixture feels too dry

👨‍🍳 How to Make Them

1. Cook the Rice
   In a medium saucepan, bring brown rice, water, and a pinch of salt to a boil. Lower the heat, cover, and simmer for 25–30 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it cool slightly.
2. Sauté the Veggies
   In a skillet, heat olive oil over medium heat. Add cabbage, red pepper, ginger, and garlic. Sauté for about 5–7 minutes, just until the peppers soften and the cabbage begins to wilt.
3. Mix and Bind
   In a large bowl, combine the cooked rice and sautéed vegetables. Stir in scallions, soy sauce, sesame oil, salt, and pepper. Add egg white and 1 tbsp flour to start, mixing thoroughly. If the mixture is too loose, continue adding flour 1 tbsp at a time until you can form a ball that holds its shape. If too dry, moisten with a spoonful of egg white or skim milk.
4. Shape and Cook
   Heat a dry non-stick griddle or skillet over medium heat. Form the mixture into ~2-ounce balls and gently flatten them into pancake shapes with your palm. (Tip: Wet your hands to prevent sticking.) Cook each side for about 2 minutes, or until golden brown and firm.

🔬 Nutritional Highlights (Per Pancake)

Salad:

• Calories: 90
• Protein:3g
• Carbs:15g
• Fiber:1g
• Sodium:75mg
• Fat:2g

🌱 Make It Your Own

• Add chopped mushrooms for an earthy flavor.
• Mix in shredded carrot or zucchini for added moisture and nutrients.
• Swap Napa cabbage for kale or spinach for a bolder green bite.
• Want it spicy? A touch of sriracha in the mix goes a long way.

These aren’t your average pancakes—and that’s the point. They’re crunchy, savory, and totally customizable, proving that whole grains and vegetables can play the starring role in something truly satisfying.