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Brown Rice And Spelt Pancakes Recipe

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This recipe for Brown Rice And Spelt Pancakes is from Carol Ann's Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup brown rice flour
1 Cup whole spelt flour
1 Tablespoon baking powder
2 Eggs
1 ½ Cups of milk
Directions:
Directions:
The flour is what gives the sweetness to this recipe. Combine flour and baking powder. Mix in eggs and milk. Heat oil in skillet, when the oil is hot pour in the batter. Cook over a medium heat till bubbles appear, then flip over. Cook about 2 minutes till lightly brown on both sides. Server hot with maple syrup, or fruit.
Number Of Servings:
Number Of Servings:
10-16 pancakes
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Rice flour is made from ground raw rice and is used to make rice noodles and some pancakes, such as South Indian appams (pancakes). It can be used to thicken soups and stews, as well as providing an alternative to wheat flour in cakes and biscuits. However, it's gluten-free so can't be used to make yeasted loafs of bread. Spelt is a good source of dietary fiber, protein (which it contains more of than common wheat), and vitamins and minerals. This grain is also more water-soluble than wheat, which makes it easier for the body to digest. Spelt is an ancient grain related to wheat that contains gluten. Olive oil labeled for sautéing and grilling, I find best in this recipe.

 

 

 

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