YUMMY Sweet Rice/Wheat Pancakes!

Vicki Goff


My family LOVES PANCAKES! I'm always trying different ways to better my pancakes or just do something DIFFERENT. When I make my whole wheat pancakes they are always from scratch. I mill my wheat. I decided to mill some sweet rice (and it has to be sweet rice to get this recipes taste)and add it with my whole wheat and it was a TOTAL HIT. This recipe is meant for a BIG family. I will either put left overs in the fridge and make pancakes for dinner or another day or I will put already made pancakes in the freezer and save for another day. If you are use to milling your own flour this recipe really doesn't take long to make. One thing is for sure... THESE PANCAKES ARE YUMMY! You can put any topping on them that your heart desires. Maple will always be my favorite! ENJOY! :)

pinch tips: Perfect Bacon Every Time



Depends on size you want :)


15 Min




2 c
wheat (mill into flour)
2 c
sweet rice (mill into flour)
1 qt
3/4 c
3 Tbsp
baking powder
1 1/4 tsp

Directions Step-By-Step

Mill 2 cups of wheat and 2 cups of sweet rice. I use a WHISPER Mill. In your mixing bowl; Combine milk, eggs, oil, baking powder, salt and rice / wheat flour (heap each cup of wheat/ rice flour). Scrape sides until mixed smooth.

Cook on nonstick griddle (or pan). You may use spray or oil. Cook until bubbles appear and begin to pop. Turn over and cook other side. Serve at once. ENJOY!

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy