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Mini Banana Rice Pancakes

Impress your loved one with these Mini Banana Rice Pancakes for two, a healthy and satisfying meal made with Minute Brown Rice & Quinoa Cups.
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Ingredients
  

  • 1 cup Minute Brown Rice & Quinoa
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 teaspoons freshly squeezed lemon juice
  • 2 bananas divided
  • 1 egg beaten
  • 1/4 cup pure maple syrup divided
  • 4 teaspoons butter melted
  • 2 tablespoons vegetable oil divided
  • 1/8 teaspoon ground cinnamon

Instructions
 

  • Heat rice and quinoa according to package directions. In large bowl, whisk flour, baking powder, baking soda and salt. In medium bowl, whisk milk and lemon juice. Let stand 5 minutes.
  • Mash 1/2 banana. Transfer to milk mixture. Add egg and 1 teaspoon maple syrup; stir to combine. Stir in melted butter.
  • Pour milk mixture over flour mixture. Whisk just until combined; do not overmix. Fold in rice and quinoa. Let batter rest 10-15 minutes.
  • Preheat large nonstick skillet over medium heat; brush with 1 teaspoon oil. Once skillet is hot, reduce heat to medium-low. In batches, adding oil as necessary, scoop 1 tablespoon batter per pancake into skillet and cook 3-4 minutes, or until bubbles start to form. Flip and cook 1-2 minutes until golden on bottom.
  • Slice remaining half and full bananas. Serve pancakes with remaining maple syrup, banana slices and cinnamon.