Deck your kitchen, dining room, or patio with bright decor and fun, festive springtime frills—brunch season is here. Whether your weekend morning meal is shared with that special someone or friends, family, and neighbors, these warm, sunny days can bring out the best of brunch.

Impress your loved one(s) with these Mini Banana Rice Pancakes for two, a healthy and satisfying meal made with Minute Brown Rice & Quinoa Cups. This recipe allows for more moments together at the table because the whole-grain combination is ready in just 1 minute and prep time is minimal.

Pairing the crunchiness of red quinoa with the chewy texture of brown rice, these cups earned a spot on the “Men’s Health” Best Foods for Men Awards in 2022. Plus, because it’s packed in single-serve portions, you can eat the grains right out of the BPA-free cup for a simple lunch or snack that provides a good source of fiber, with 55 grams of whole grains in each serving.

RELATED: A full, fresh menu fit for a brunch feast

For a dish that feeds a crowd, put this Hearty Bacon and Egg Breakfast on the menu. Ready in 35 minutes, it can satisfy brunch cravings for a group of up to 12 as a main course that easily pairs with other morning favorites.

As an ideal complement to the eggs, bacon, and cheese, Minute Rice & Quinoa can make this family-style recipe a breeze. In just 10 minutes, the tasty blend of brown rice, red rice, wild rice, and quinoa cooks up light and fluffy for a slightly chewy, nutty flavor. It’s also a dependable replacement for oatmeal in other breakfast dishes, so you can complete your mission to make meals quick and enjoyable. 

The bag is BPA-free and recyclable via store drop-off in most communities, while the carton is recyclable curbside. 

Find more brunch inspiration for spring celebrations at

Mini Banana Rice Pancakes

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 2


1 cup Minute Brown Rice & Quinoa

1¼ 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

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 whole bananas. Serve pancakes with remaining maple syrup, banana slices, and cinnamon.

Hearty Bacon and Egg Breakfast

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 12


Nonstick cooking spray

1½ bags Minute Rice & Quinoa

9 eggs, lightly beaten

5 bacon slices, cooked and crumbled

3/4 cup shredded cheddar cheese

1/2 teaspoon salt

black pepper, to taste

Preheat oven to 325 F. Coat 12-cup muffin pan with nonstick cooking spray.

Prepare rice and quinoa according to package directions.

In medium bowl, combine rice and quinoa, eggs, bacon, cheese; salt and pepper to taste.

Divide batter between prepared cups and bake 18–20 minutes or until eggs are just set.

(Family Features)

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