I don’t know about you, but I loooove wild rice. Its nutty flavor and chewy texture is great. Wild rice is also high in protein and fiber and low in fat, making it a healthy option. AND the most commonly harvested variety of wild rice grows right here in Minnesota.
I used some good ol’ Minnesota wild rice to make pancakes. This recipe calls for green onions; bright, tart flavor complements the nuttiness of the wild rice well. These pancakes are perfect for breakfast with a little bit of fruit spread or anytime you want something light and healthy. Make sure that you have enough time to cook the wild rice (around 55 minutes) if you haven’t made it ahead of time.
Wild Rice Pancakes
- 1/2 cup white whole wheat flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/8 tsp ground cayenne pepper
- 1 1/4 cups non-dairy milk
- 1/4 cup melted Earth Balance
- 2 large eggs, separated
- 1 cup cooked wild rice
- 3 green onions, chopped
- In a medium bowl combine flour, baking powder, salt, and cayenne pepper.
- Add milk and Earth Balance, whisking until blended. Stir in the egg yolks.
- In a separate bowl, beat the egg whites at medium speed until stiff peaks form.
- Fold rice, green onions, and egg whites into the flour mixture.
- Pour about 1/4 batter for each pancake onto a hot griddle (I used an electric griddle, set at about 350 degrees)
- Cook pancakes until the batter gets bubbly and they’re lightly browned; flip and cook a few more minutes.
These come out thin enough that you could cover them with butter, fruit spread or whatever you like and roll them up, crepe style. Yum.
Source: Adapted from MyRecipes