Wild Rice Pancakes with Nectarines

1 cup (250 mL) soy milk
1/2 cup (125 mL) cooked wild rice
1 tbsp (15 mL) granulated sugar
1 egg, separated
1 tsp (5 mL) vanilla extract
1 cup (250 mL) flour, I used 1/2 whole wheat, 1/2 white
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) diced nectarines
maple 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.