Oven-Baked Wild Rice Pancake with Berries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 whole wheat flour2 cups wild and brown rice2 eggs, separated2 T canola oil1 small banana, mashed1/8 cup sugar 1 cup soymilk 2 t baking powder 1 t cinnamonfruit mix: 2 T flax seed, ground 3 cups blueberries and raspberries 1/8 c sugar juice and zest of one lemon
Preheat oven to 375 degrees.
Combine berries, 1/8 c sugar, the zest and juice of one lemon, and the flax seeds in a bowl. Set aside.
Meanwhile, mix the rice, flour, baking powder, and cinnamon together in bowl. Add egg yolks, banana, milk and oil. Mix well.
In a separate bowl, beat egg whites until soft peaks have formed. Carefully fold egg whites into batter.
Spray 9x9 baking dish with nonstick cooking spray. Add berries, then carefully pour batter on top.
Bake 30-40 minutes, until pancake has puffed and a knife inserted in the middle of the dish comes out clean.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Combine berries, 1/8 c sugar, the zest and juice of one lemon, and the flax seeds in a bowl. Set aside.
Meanwhile, mix the rice, flour, baking powder, and cinnamon together in bowl. Add egg yolks, banana, milk and oil. Mix well.
In a separate bowl, beat egg whites until soft peaks have formed. Carefully fold egg whites into batter.
Spray 9x9 baking dish with nonstick cooking spray. Add berries, then carefully pour batter on top.
Bake 30-40 minutes, until pancake has puffed and a knife inserted in the middle of the dish comes out clean.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 304.1
- Total Fat: 9.5 g
- Cholesterol: 70.9 mg
- Sodium: 210.2 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 8.4 g
- Protein: 9.3 g
Member Reviews
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KFEARS
You forgot to list the oil in your ingredients. I see that it is 2 Tablespoons by the nutritional info.
This took a lot longer to cook, but my berries were frozen, I had an 8X8, my banana was medium size, and I used skim milk because it is what was on hand. Still tasted good though. - 10/6/10