Saturday, September 4, 2010

G/D/E Free Wild Rice and Blue Berry Pancakes

You may link back to this recipe if you assign proper credit; do not publish.

Makes eleven 1/3 cup batter pancakes

1 x 12 oz can of wild rice, drained
2 cups Bob's Red Mill GF All purpose flour (or if you are a wheat eater, 2 cups all purpose flour)
1/2 tsp salt
1 tsp baking powder
1 and 1/2 tsp Ener-G egg replacer (or if you are an egg eater, 1 egg)
2 T apple cider vinegar
1/4 cup vegetable oil
6 oz fresh blue berries
1 cup vanilla rice milk (or cow milk if you prefer)
1 cup walnuts (optional)

Mix ingredients together and stove top cook in vegetable oil at a med-low heat.

note: Let's say you wanted to sub 1 cup grated carrots, sweet potatoe, parsnips, or zucchini for that 6 oz of fresh blue berries; I'd also add 1 generous tsp of cinnamon and probably a quarter cup raisins, but that's just me.

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