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Brown rice pancakes



A traditional American favorite gets a healthy makeover with a citrus twist.

The brown rice difference

After it is harvested, rice is milled to remove its inedible outer husk. What lies beneath is a nutrient-rich layer of bran and germ that's left intact when creating brown rice, but removed when producing refined white rice. This nutritious, high-fiber bran layer is what lends brown rice its golden hue, chewy texture, and nutlike flavor. When this layer is removed, more than half of the vitamin and mineral content is destroyed, including B-vitamins, as well as manganese, phosphorus, and iron. Additionally, it loses all of its dietary fiber and essential fatty acids. Although brown rice takes a little longer to cook than its white counterpart, the rich flavor and healthful benefits make it well worthwhile.

Ingredients (serves 4)

1 cup milk
2 teaspoons lemon zest (the yellow outer rind removed with a fine grater or rasp)
2 teaspoons grated fresh ginger
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups DHC Germinated Brown Rice, cooked
and cooled to room temperature
2 eggs, room temperature
1 tablespoon butter, melted

1. Peel the fresh ginger with a vegetable peeler.
2. Carefully grate the lemon skin to avoid removing the bitter white pith.
3. Warm the milk over low heat, stirring constantly until it reaches room temperature. Stir in lemon zest and ginger; then set aside.
4. In a bowl, combine the cooked rice and the dry ingredients: flour, sugar, baking powder, and salt.
5. Separate the egg yolks and whites and place the whites in a medium-sized bowl. Add the yolks to the milk mixture.
6. Add the melted butter to the milk mixture and whisk to combine. Add the milk mixture to the dry ingredients and stir until just moistened.
7. Using a lightweight, clean whisk, whip the egg whites until soft peaks form. Gently stir into the batter.
8. Lightly grease (we recommend using extra virgin olive oil) a griddle or frying pan and heat to medium. Gently drop 1/4 cup of the batter onto the hot surface. When bubbles appear on the top of the pancakes, turn them over and continue cooking until the center is done.
9. Serve with seasonal fruit or maple syrup.
Variation: Omit the ginger and reduce the lemon zest to 1/2 teaspoon, then add a teaspoon of orange zest and a teaspoon of ground cinnamon.

Many ingredients combine best at room temperature. To ensure that eggs are at room temperature, place them in a bowl of warm water for approximately 10 minutes.

Whipping egg whites just until soft peaks form will trap air within the batter to make cakes that are light and fluffy, not tough.

Since brown rice is the heaviest ingredient in this recipe, it will settle to the bottom of the batter. When scooping batter, be sure to dip down to the bottom of the bowl to ensure that each pancake contains an even amount of rice.

Brown rice pancakes

Brown rice pancakes