Wild Rice Pancakes with Nectarines
- Number of Servings: 4
Ingredients
1 cup (250 mL) soy milk1/2 cup (125 mL) cooked wild rice1 tbsp (15 mL) granulated sugar1 egg, separated1 tsp (5 mL) vanilla extract1 cup (250 mL) flour, I used 1/2 whole wheat, 1/2 white1 tsp (5 mL) baking powder1/2 tsp (2 mL) salt1 cup (250 mL) diced nectarinesmaple syrup or fresh nectarine preserves
In a saucepan over medium heat, combine milk, wild rice and sugar. Heat, stirring, until sugar dissolves and bubbles appear around the edge. Remove from heat. Stir in egg yolk and vanilla. Set aside.
In a bowl, combine flour, baking powder and salt. Add to milk mixture, stirring just until blended. Fold in nectarines. Beat egg whites until stiff and gently fold into batter.
Heat a lightly greased nonstick skillet over medium heat until water dropped on the surface bounces before evaporating. Scoop our 1/4 cup (50 mL) of batter per pancake and cook until bubbles appear all over the top surface, then flip and cook until bottom side is lightly browned about 1 minute per side. Keep warm. Continue with remaining batter.
Serve with maple syrup or nectarine preserves.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
In a bowl, combine flour, baking powder and salt. Add to milk mixture, stirring just until blended. Fold in nectarines. Beat egg whites until stiff and gently fold into batter.
Heat a lightly greased nonstick skillet over medium heat until water dropped on the surface bounces before evaporating. Scoop our 1/4 cup (50 mL) of batter per pancake and cook until bubbles appear all over the top surface, then flip and cook until bottom side is lightly browned about 1 minute per side. Keep warm. Continue with remaining batter.
Serve with maple syrup or nectarine preserves.
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 211.0
- Total Fat: 2.9 g
- Cholesterol: 53.1 mg
- Sodium: 207.9 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 3.5 g
- Protein: 8.1 g
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