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Brown Rice Blueberry Pancakes or Muffins

1 16-oz box Fearn Brown Rice Baking Mix (usually found in health food stores)
2 cups fresh blueberries washed & drained (Frozen can be substituted. Drain thoroughly.)
6 eggs
1 cube melted butter
1 cup natural apple sauce (has no added sugar)
1-3 cups water

Combine beaten eggs, apple sauce & melted butter. Add baking mix gradually stirring until fairly smooth. ( Small lumps will bake out.)

Add water gradually until batter is thin enough to drop on lightly oiled griddle. Carefully fold in blueberries. Spoon batter onto griddle. Makes approximately 24 6-inch pancakes.

Use the same recipe for muffins except reduce the amount of water so batter is thicker. Nuts and raisins may be added. Drop into muffin tin. Bake for 20 minutes at 400 degrees. Will make 2-3 dozen.