Rice or Quinoa Pancakes

​​These simple, delicious, and healthy pancakes are a favorite multi-generational family treat at our house. When cooking rice for dinner, I double the amount so I have plenty for the pancakes the following morning. Sometimes I even quadruple the amount and double the recipe, as the pancakes freeze well and can be quickly thawed for an extra special breakfast. Update: I recently tried this recipe with leftover cooked quinoa, and it made delicious crunchy pancakes.

Servings: 6  Preparation time: 30 minutes

Ingredients 2 large eggs 1¾ cup cooked rice (I prefer brown rice) or quinoa 3 tablespoons wheat germ ¼ teaspoon salt (I prefer Lite salt.) 1 teaspoon pumpkin pie spice 

 Instructions 1. In medium-sized bowl, beat eggs slightly ​2. Stir in rice or quinoa, wheat germ, salt, and pumpkin pie spice 3. Heat griddle to 325°. 4. Scoop mixture with a ¼ measuring cup and drop onto the griddle. Flatten with the bottom of the measuring cup to create 3″ diameter pancakes. 5. When the cakes have browned on one side, turn over and cook until browned on the other side. Serve with syrup, honey, jam, or a mixture of half applesauce and half plain yogurt. Add the pumpkin pie spice to this mixture if you like.

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