Pumpkin and Brown Rice Pancakes |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
This interesting recipe was found in the1995 Vegetarian Times Complete Cookbook. Ingredients:
1/2 cup brown rice, cookes |
1 cup 2% buttermilk |
1 large egg |
2 egg whites |
1 teaspoon canola oil |
2 tablespoons honey |
1/2 cup pumpkin |
1/3 cup apple juice |
3/4 cup whole wheat pastry flour |
1 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. In a medium size bowl, whisk together the rice buttermilk, egg & egg whites, oil, honey, pumpkin & apple juice,
2. In another bowl & with a clean whisk, combine flour, baking powder, cinnamon & nutmeg, mixing well.
3. Add dry ingredients to wet ingredients & stir together until just blended.
4. Preheat a nonstick griddle over medium heat. Drop batter by NOT MORE THAN a 1/4 cup container & cook until bubbles appear, then flip pancakes & cook on the other side until lighty browned.
|
|