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Basic Brown Rice Blender Pancakes

  • 1 cup brown rice

  • 4 cups (1-quart) water
  • 1/2 cup soymilk, or other milk of your preference
  • 2 eggs
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder

These pancakes are fast and easy in the morning, but you must remember to put the rice on to soak the night before, or you can't make them because the rice won't be ready. The main benefit of this recipe is that it allows one to prepare pancakes from rice, without the cost of specialty rice flour. It can be made with white rice instead of brown if desired.

First, before you go to bed at night measure 1-cup of brown rice and put it into a bowl. Add a quart of water. Allow the rice to sit overnight. I store mine in the microwave to foil nocturnal predators of the feline persuasion who would like to play in it like a sandy beach and purr contentedly whilst I clean up their mess in the morning.

In the morning drain the water from the rice. It will still be moist, that's good. Put the soaked rice, soymilk, eggs, salt and baking powder in a blender. Affix the lid. Process for 2 to 3 full minutes, or until the rice is as fine as cornmeal. This may take a bit longer than you expect, but just keep at it. The batter will thicken as the rice is ground finer and finer. Before you know it you'll have perfect brown rice pancake batter made without an expensive grinder or store-bought rice flour.

When the batter is as smooth as you can get it, coat a large skillet with nonstick spray. Heat it to medium-high. Drop the pancake batter by 3-tablespoons scoops onto the hot skillet. Allow them to fry gently until the top is coated with bubbles and has a few dry patches. Flip the pancakes and continue cooking until lightly browned on the underside. Continue until all pancakes are cooked. These pancakes do not get as brown as wheat pancakes. They are a little bit heavier than pancakes made with store-bought pancake mix. They taste good though, are incredibly good for you, and are extra cheap besides. Another great thing about this recipe is that you can add all sorts of goodies to make it your own. Makes about 12 pancakes or 4 servings of 3-pancakes each.

Per Serving (excluding unknown items): 220 Calories; 4g Fat (17.9% calories from fat); 8g Protein; 37g Carbohydrate; 1g Dietary Fiber; 106mg Cholesterol; 490mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Blueberry Pancakes
Stir 1/2 cup or more fresh or frozen blueberries into the batter after blending it. Don't blend the blueberries or they will turn into mush and your pancakes will be an alarming shade of violet.  When I do it, I add the blueberries to the blender and then use a long chopstick to stir the batter briefly, so the berries are evenly distributed. If you prefer a sweeter pancake then add a little honey to the rice when you first put it into the blender.

Carob or Chocolate Chip Pancakes
Measure about 1/2-cup of carob or chocolate chips into a small bowl. After pouring the pancake batter into the skillet quickly decorate the top of each pancake with a handful of carob or chocolate chips. Continue as directed. The chips will turn into melty yummy goodness as they cook. This is my kids' favorite.

Banana Pancakes
Add a banana to the batter in the blender. For a sweeter taste add a few dates too. The blender will chop the dates and puree the banana while processing the rice. These are very good, extra moist.


 

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