Wild Rice Pancakes

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


1 cup (250 mL) wild rice, rinsed

1 cup (250 mL) all purpose flour

1/2 cup (125 mL) wheat bran

2 tbsp (25 mL) granulated sugar or sugar substitute

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) nutmeg

3 eggs

1 cup (250 mL) 1% milk

2 tsp (10 mL) vanilla

1/2 cup (125 mL) raisins, currants or dried cranberries

Wild Rice Pancakes

Added flavour and texture from the wild rice makes these pancakes different and flavourful for breakfast, brunch or any meal. Be sure to freeze any extras or make an extra batch for the freezer to enjoy the pancakes during the week.

Servings: 6 to 8. Makes 16 pancakes

Difficulty level: Intermediate

Nutritional Information

Calories: 112

Protein: 4 g

Fat: 1 g

Saturated fat: 0 g

Cholesterol: 35 g

Carbohydrates: 21 g

Fibre: 2 g

Sodium: 70 mg

Potassium: 141 mg


In saucepan, cover rice with water and bring to a boil. Cover, reduce heat and simmer for about 40 minutes or until rice is tender and most of the water is evaporated. Drain any remaining water and place in large bowl. Let cool.

In another bowl, whisk together flour, bran, sugar, baking powder, cinnamon and nutmeg. Add to wild rice and stir to combine.

In small bowl, whisk together eggs, milk and vanilla and pour over flour and rice mixture and stir until smooth and combined. Stir in raisins.

Heat large nonstick skillet or griddle, over medium heat. Pour batter in 1/4 cup (50 mL) mounds onto skillet and flatten slightly with spoon. Cook turning once for 2 to 3 minutes on each side, or until golden. Repeat with remaining batter. Serve with your favourite fresh fruit or yogurt.

Developed by Emily Richards, P.H. Ec. ©The Heart and Stroke Foundation.

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