Pumpkin and Brown Rice Pancakes

Name: Pumpkin and Brown Rice Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 pancakes, 5 serving(s)
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

Submitted by Sydney Mike

"This interesting recipe was found in the1995 Vegetarian Times Complete Cookbook."

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Ready In:: 25mins
Ingredients:: 12
Yields:: 12 pancakes
Serves:: 5

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

In a medium size bowl, whisk together the rice buttermilk, egg & egg whites, oil, honey, pumpkin & apple juice,
In another bowl & with a clean whisk, combine flour, baking powder, cinnamon & nutmeg, mixing well.
Add dry ingredients to wet ingredients & stir together until just blended.
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.