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“This interesting recipe was found in the1995 Vegetarian Times Complete Cookbook.”
READY IN:
25mins
SERVES:
5
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

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.

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