Name: Brown Rice Quinoa Pancakes
Yield: Makes about 15 Pancakes
Cuisine: American
Ingredients: ½ cup/60 g whole-wheat flour; 5 tbsp/50 g cornmeal; 2 tbsp rolled oats; 1 tbsp flax seed meal or wheat germ; 2 tsp chia seeds or poppy seeds; 1 tbsp millet; 1½ tsp baking soda; 2 tbsp brown sugar; 2 cups/480 ml buttermilk; 1 tsp kosher salt; 3 eggs; ½ cup/110 g unsalted butter, melted; 1¼ cups/200 g cooked brown or wild rice; ½ cup/100 g cooked quinoa

Preparation info

Makes about
15
Pancakes

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

Occasionally I make something I love so much that I literally want to eat it every day, and that’s how I feel about these. I like them as straightforward pancakes cooked on a griddle, but they’re also really good as a large baked pancake. Pour all the batter into a buttered cast-iron skillet, bake at 450°F/230°C for about 15 minutes, and serve immediately straight from the skillet slathered with butter and maple syrup. It’s a fun way to eat a pancake with a group.

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