Original recipe yields 12 servings
Based on a 2,000 calorie diet
I have gluten issues and altered this recipe for GF buckwheat pancakes - adding the wild rice to them gave them a whole new and pleasant flavor - thanks for the idea
The nutmeg really makes these good! I made these with whole wheat flour and soy milk for my family's tastes. This is a recipe I'll be using again!
These were good, but nothing to write home about. I have had more flavorful pancakes, although the nutmeg was nice. I followed the recipe exactly. Just a plain kind of pancake, we had them for...
Yum!! These were so good! I like the texture. My 5 year old thought they were nutty.Th
Very good and different.It is 1-1/4 cooked rice. You can't tell the rice is in it if cooked all the way.I used all wheat flour. 3 out of 4 liked it a lot. The other 1 wanted banana pancakes, so ...
These were just okay. Not good or bad. The rice just gave the pancakes a bit of an odd texture. The flavor was good, though.
Good with applesauce. Great with maple syrup. The batter was awfully thin and made dense pancakes. My second try was with with half the water, more eggs and double the wild rice. It makes a hear...