Wild rice pancakes

By Jenni Lessard
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A delicious addition to breakfast or brunch, these protein and fibre rich pancakes are a great choice for a tasty dose of nutrition. Made with brown sugar, cinnamon and cocoa powder to make sure you keep coming back for more!

What are pancakes without maple syrup? Try Wabanaki Maple's maple syrup for this mouth-watering recipe.


  • 1 cup wild rice, ground finely in a coffee grinder
  • 1/2 cup all-purpose or gluten-free flour
  • 1/4 cup cocoa powder
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup milk, dairy or plant based
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons vegetable oil plus more for the pan


  1. Combine ground wild rice, all-purpose or gluten-free flour, baking powder, baking soda, salt, cocoa powder, cinnamon and brown sugar in a medium bowl.
  2. In a separate bowl, whisk eggs, milk, oil and vanilla. Slowly add dry ingredients, whisking until smooth.
  3. Heat non-stick or cast iron pan to medium heat. Add a bit of oil if using cast iron. I like to put my batter in a squeeze bottle then squeeze out into small circles for silver dollar pancakes or larger for normal size. Flip when bubbles start to form.  Remove when cooked through and serve.

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