Adding grains into your diet is not always and easy thing to do…. until now! These fluffy, light pancakes get a little boost with cooked wild rice and pecans. This may seem like an odd combination, but once you try them you’ll wonder why you never thought of it before. The mango-ginger syrup gives this pancake a surprising yet undeniable charm.
- 1 1/2 cups cooked wild rice
- 1/2 cup chopped pecans
- 2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 tablespoons brown sugar or coconut palm sugar
- 1/4 cup + 2 tablespoons sour cream
- 2 cups milk
- 2 eggs, lightly beaten
- 2 tablespoons melted butter
- 1/2 cup mango fruit spread
- 1 cup pure maple syrup
- 1/4 cup candied ginger, chopped fine
- 1. In a large bowl, mix the cooked wild rice, pecans, flour, salt, baking powder and sugar; set aside.
- 2. In a separate bowl whisk together the sour cream, milk and eggs.
- 3. Add the dry ingredients to the wet ingredients and stir until just combined, then stir in the butter.
- 4. Preheat a skillet or griddle to medium-low heat and brush with butter or coconut oil.
- 5. Pour 1/2 cup of batter on the skillet for each pancake and cook for 2-4 minutes per side or until pancakes are golden brown.
- 6. Meanwhile, in a small saucepan heat maple syrup, mango fruit spread and candied ginger over medium heat for 6-8 minutes.
- 7. Serve pancakes with the mango-ginger syrup.