Pumpkin and Brown Rice Pancakes

Ingredients

• 12 cup brown rice
• cookes
• 1 cup 2% buttermilk
• 1 large egg
• 2 egg whites
• 1 teaspoon canola oil
• 2 tablespoons honey
• 12 cup pumpkin
• 13 cup apple juice
• 34 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 12 teaspoon ground cinnamon
• 14 teaspoon ground nutmeg

Instructions

1. In a medium size bowl, whisk together the rice buttermilk, egg & egg whites, oil, honey, pumpkin & apple juice,
2. In another bowl & with a clean whisk, combine flour, baking powder, cinnamon & nutmeg, mixing well.
3. Add dry ingredients to wet ingredients & stir together until just blended.
4. Preheat a nonstick griddle over medium heat.
5. Drop batter by NOT MORE THAN a 1/4 cup container & cook until bubbles appear, then flip pancakes & cook on the other side until lighty browned.