5.0 from 6 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 Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings: 8
Calories: 88 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Calories
88kcal
(4%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
41mg
(14%)
Sodium
90mg
(4%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
65IU
(1%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 88
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 90mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.