1/4 cup red bell peppers, seeded and cut
in 1/8 inch dice
1/4 cup chopped green onions
2 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper
Method :
Cook the wild rice according to the
package directions and allow to cool.
In a large bowl, blend together the flour,
egg whites, and milk until smooth. Add the cooked wild rice, peas, corn,
red bell peppers, green onions, parsley, salt and pepper. Stir to
combine.
Ladle 1/4 cup batter onto a hot nonstick
griddle or sauté pan. Cook over medium heat until golden brown. Flip and
repeat. Serve immediately.
Serves 6
Serve these very tasty and colorful
pancakes over a puddle of the Carrot and Ginger Sauce and lightly
garnished with some chopped fresh herbs.
