Brown rice ‘n’ honey pancakes
Cooked long grain brown rice
Fat free skim milk
3 Tbsp, toasted variety
Regular liquid egg substitute
Ground flaxseed meal
- Combine the rice, milk, and honey in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Transfer the mixture to a bowl and let cool about 10 minutes.
- Meanwhile, whisk together the flour, wheat germ, baking powder, and salt in a medium bowl. Stir in the lukewarm rice mixture and egg substitute.
- Spray a nonstick griddle or large nonstick skillet with nonstick spray and set over medium heat. Drop the batter by 1⁄4 cupfuls onto the griddle and cook the pancakes until bubbles appear and the edges look dry, about 3 minutes. Turn and cook until deep golden brown, about 2 minutes longer.
- Transfer the pancakes to 2 plates and top evenly with the applesauce and flaxseed. Yields 3 pancakes and 1⁄2 cup applesauce per serving.