Budget Bytes · by Beth Moncel★ 4.0 (26)
Rice Pancakes
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 13%
CARBS 34G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC33G OTHER0G TOTAL SUGAR
FAT 10G35% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick and budget-friendly breakfast pancakes made from leftover rice, egg, and cinnamon. A smart way to use up leftover rice.
mainamericaneggs🍳 skilletdairy freegluten freevegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 1/2 cups cooked rice (cooled) ($0.26)
- 1 large egg ($0.23)
- 1/2 tsp vanilla extract ($0.15)
- 1/2 tsp cinnamon ($0.05)
- 1/4 tsp salt ($0.02)
- 1 Tbsp cooking oil ($0.08)
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 13%
CARBS 34G53% OF CAL
1G FIBER0G ADDED0G INTRINSIC33G OTHER0G TOTAL SUGAR
FAT 10G35% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 614mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 31mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 614MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.