Brown Rice-Spelt Pancakes
This is a new take on pancakes. By substituting spelt and brown rice for wheat flour, you get improved texture and flavor.
Serves: Makes 15 to 20 pancakes.
- 1 cup brown rice flour
- 1 cup whole spelt flour
- 1 teaspoon baking powder
- 2 eggs
- 1 1/2 cups rice milk
- Butter, margarine, or oil for skillet
- Combine the two flours and the baking powder, mixing well. Beat in the eggs and the rice milk and stir thoroughly.
- Melt the butter in a hot skillet, ladle in the batter, and flip over when bubbles appear on the surface. Serve with maple syrup.
From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.
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