We continue our brunch celebration of spring with our new favorite seasonal pancakes made with rhubarb. These pancakes are very light and healthy using only egg whites and brown rice flour. Nutmeg, cinnamon, cloves, and brown sugar add a wonderful flavor pairing well with the rhubarb.
Ingredients:
2 egg whites
2/3 cup low fat cultured buttermilk
Pinch of nutmeg, cinnamon, cloves
1/2 cup brown rice flour
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1/4 teaspoon salt
2/3 tablespoon baking powder
1 cup rhubarb, finely chopped
Butter or cooking spray
Directions:
Whisk egg whites, buttermilk and spices in small bowl. In a large bowl, mix both flours, brown sugar, salt, and baking powder. Gradually whisk the buttermilk mixture into the flour mixture. Mix in rhubarb.
Heat griddle over medium-high heat. Melt butter or use a cooking spray. Pour ice-cream scoops of batter onto the griddle. Cook until golden brown on one side for about 1-2 minutes. Turn over and cook on the second side for about 30 seconds.
Serve the pancakes with maple syrup.
