Banana pancakes extended and enriched with the addition of cooked rice.
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (6-ounce) container banana custard-style yogurt
1/2 cup skim milk
1 large egg, beaten
2 tablespoons vegetable oil
1 cup cooked rice
1 cup puréed or finely diced banana
Vegetable cooking spray
- Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add yogurt, milk, egg and oil; stir until smooth. Stir in rice and banana.
- Pour 1/4 cup batter onto hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and underside is lightly browned. Turn to brown other side.
Makes 12 (4-inch) pancakes.
Recipe provided courtesy of the USA Rice Federation.