Pumpkin and Brown Rice Pancakes

This interesting recipe was found in the1995 Vegetarian Times Complete Cookbook.

• Ready In: 25 mins
• Serves: 5
• Yields: 12 pancakes

Ingredients

• 1⁄2 cup brown rice, cookes
• 1  cup 2% buttermilk
• 1  large egg
• 2  egg whites
• 1  teaspoon canola oil
• 2  tablespoons honey
• 1⁄2 cup pumpkin
• 1⁄3 cup  apple juice
• 3⁄4 cup whole wheat pastry flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg

Directions

1. In a medium size bowl, whisk together the rice buttermilk, egg & egg whites, oil, honey, pumpkin & apple juice,
2. In another bowl & with a clean whisk, combine flour, baking powder, cinnamon & nutmeg, mixing well.
3. Add dry ingredients to wet ingredients & stir together until just blended.
4. Preheat a nonstick griddle over medium heat. Drop batter by NOT MORE THAN a 1/4 cup container & cook until bubbles appear, then flip pancakes & cook on the other side until lighty browned.