Tuna and Rice Pancakes
[Baby Food] Super Easy Breakfast Menu: Tuna and Rice Pancakes
Here’s a rice pancake recipe I often make for breakfast, suitable from the early stages of baby food. You can add shrimp or tuna, or just make them with vegetables. It’s great to use up leftover vegetables! They are not only simple to make but also very convenient to feed your baby. You can make them crispy by just adding pancake mix, or softer by mixing in an egg.
Ingredients- 80g cooked rice
- 1 can tuna
- A little zucchini
- A little carrot
- A little green onion
- 1 egg
Seasoning- 1 Tbsp pancake mix
- A pinch of salt
- A pinch of pepper
- A little brown rice oil or cooking oil
- 1 Tbsp pancake mix
- A pinch of salt
- A pinch of pepper
- A little brown rice oil or cooking oil
Cooking Instructions
Step 1
Finely mince the leftover vegetables like zucchini, carrot, and green onion. Mincing them finely helps the pancakes bind together and makes them soft when cooked.
Step 2
Drain the oil completely from the canned tuna using a sieve. Leaving oil in the tuna can make the pancakes greasy.
Step 3
In a large bowl, combine the drained tuna, minced vegetables, cooked rice, egg, and pancake mix. Season with a pinch of salt and pepper, adjusting for your baby’s palate (omit if very early stages).
Step 4
Mix all the ingredients thoroughly with a spatula or spoon until well combined. Ensure the rice grains are sticking together and the mixture forms a cohesive batter.
Step 5
Heat a non-stick pan over medium-low heat and add a generous amount of brown rice oil or cooking oil. Scoop spoonfuls of the rice mixture onto the pan and flatten them into small pancake shapes. Cook for about 2-3 minutes on each side until golden brown and cooked through.
