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Wild Rice Pancakes with Wild Blueberry Syrup

Prep Time10 minutes
Cook Time10 minutes
Author: Melanie Beckler

Ingredients

Pancake Ingredients:

  • 1 Cup Wild Rice (Cooked)
  • 1.5 Cups Gluten Free Flour Blend
  • ¼ tsp Salt
  • 1 tsp Baking Powder
  • 2 T Coconut Sugar
  • 1 ¾ Cup Milk or Milk Alternative (I use So Delicious Unsweetened Organic Coconut Milk) 
  • 1 Large Egg (Can also make a Flax Egg with 1 T Flaxseed Meal + 2.5 T Warm Water. Mix and let sit for 5 minutes)
  • ½ tsp Vanilla
  • 1 T Coconut Oil Melted

Easy Blueberry Syrup:

  • 1 Heaping Cup Wild Frozen Blueberries (Can substitute organic frozen strawberries blueberries as well) 
  • Maple Syrup to Taste (About ¼ Cup)

Instructions

Step By Step Directions

    Prep the Wild Rice: 

    • Cook 1 Cup Wild Rice according to package instructions and set aside. (Typically 1 Cup Wild Rice to 3 Parts Water). Skip adding any salt. 
      Wild rice takes a long time to cook, so feel free to make it the night before and have it in the fridge ready and waiting.
      Start Your Blueberry Syrup:
    • Add frozen wild blueberries and maple syrup in a small saucepan. Simmer over medium heat until the blueberries are melted and a bit broken down.  

    Pancake Time:

    • Mix Dry Ingredients together in a large bowl. 
      (1.5 Cups Flour, ¼ tsp Salt, 1 tsp Baking Powder, 2 T Coconut Sugar)
    • Mix Wet Ingredients in a separate bowl. 
      (1 ¾ Cup Milk, 1 Large Egg, ½ T Vanilla, 1 T Melted Coconut Oil) 
    • Stir the Wet Ingredients into the Dry Ingredient Bowl until just combined.  
    • Stir In the Wild Rice.
    • Cook pancakes on a lightly buttered or coconut oiled skillet on Medium until golden brown.