Buttermilk whole wheat & rice pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Buttermilk whole wheat & rice pancakes calories by ingredient
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Introduction

Use leftover brown rice to give an interesting texture. Use leftover brown rice to give an interesting texture.
Number of Servings: 6

Ingredients

    3/4 c. whole wheat flour
    1 t. baking powder
    3/4 t. baking soda
    1/8 t. salt
    2 t. sugar
    1 egg
    1 c. buttermilk (or more, for thinner pancakes)
    1 T. canola oil
    1/3 c. leftover brown rice

Directions

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.

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