Buttermilk whole wheat & rice pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 c. whole wheat flour1 t. baking powder3/4 t. baking soda1/8 t. salt2 t. sugar1 egg1 c. buttermilk (or more, for thinner pancakes)1 T. canola oil1/3 c. leftover brown rice
Mix together dry ingredients. In separate bowl, mix together wet ingredients and rice. Fold wet ingredients into dry ingredients, mixing just enough to moisten flour. Bake on a lightly oiled heated griddle.
Makes 5 or 6 5-inch pancakes (1/3 c. batter per pancake)
Number of Servings: 6
Recipe submitted by SparkPeople user CWINKLER26.
Makes 5 or 6 5-inch pancakes (1/3 c. batter per pancake)
Number of Servings: 6
Recipe submitted by SparkPeople user CWINKLER26.
Nutritional Info Amount Per Serving
- Calories: 117.9
- Total Fat: 3.9 g
- Cholesterol: 37.1 mg
- Sodium: 339.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.0 g
- Protein: 4.7 g
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