Despite the brown rice and whole grains, these are light pancakes with just the right amount of substance. Bruce says, “Delicious!”, so you know they’ve got to be good.
2 cups skim milk
3 cups cooked brown rice
1 T baking powder
½ c. cornmeal
1 ½ c. flour (I used ½ cup whole wheat and 1 cup white unbleached flour)
½ c. sugar
¼ c. canola oil
Put rice, egg and milk in a food processor, blend until smooth
Mix in other ingredients – don’t over-mix!
I cooked the pancakes in a no-stick pan with a little bit of butter for flavor.