I use buckwheat flour for these pancakes and the addition of brown rice gives them a great texture and consistency. There is nothing more delicious than maple syrup to accompany pancakes. There are many choices of maple syrup locally and top of the range is the organic variety that comes from maple trees that are completely pesticide free.

You will need:
2 cup cooked brown rice
3 cups buckwheat flour
A pinch of salt
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon cornflour
1 tablespoon stevia
3 cups skimmed milk
2 eggs
A few drops vanilla
A pinch of nutmeg

For pouring: Dical House Organic Maple Syrup by Bio Rinatura and fruit

Mix the buckwheat flour, stevia, bicarbonate of soda baking powder, salt, and vanilla together in a bowl. 

Beat the eggs and add the milk.  Pour into the flour mixture and whisk until the batter is smooth.  Allow the batter to rest for an hour.

Stir in the cooked brown rice.  Use a non stick baking spray to coat a pan.  Heat and drop the batter into the pan.  Allow the batter to spread and cook until bubble form and the edge of the pancake is dry  It usually takes about 3 minutes.  Turn over and cook on the other side, another 3 to 4 minutes.  Repeat with the remaining batter.

Serve with Dical House Organic Maple Syrup by Bio Rinatura and fruit.

You can follow Lea’s blog on www.goodfoodeveryday.wordpress.com and watch her cook live on TVM2. More of her recipes can be found on www.timesofmalta.com.