I first had a version of these Wild Rice and Almond Pancakes when the hubs and I were in Monterey, California, over 25 years ago. I’ve wanted to make a version ever since, and finally, I have! It was our first vacation together on a plane, I’ll never forget it, like a honeymoon, only 3 years in. We stayed a few nights at the Jabberwock Inn, and it’s still there. An old Craftsman style home with lovely views of the Bay and a sherry with the propriotor in the evenings. Breakfast was amazing!
Pancakes with wild rice, wha?
If you are thinking that pancakes with wild rice and almonds sounds weird, I get it, but stick with me. The nuttiness and crunch of the almonds, oh my. The wild rice adds texture and wonderful flavor (plus it make them a bit healthier) and the oats keep it all together and tender.
Here at SheCooks.Design I always make my pancakes (or any baked good) with Sunrise Flour Mill flours, oats and grains. No not sponsored, but they are a design and recipe development client of mine, and I will always use their flour. It’s worth it, with their organic heritage wheat flours and grains, always fresh. If you feel you have gluten sensitivity, most folks can tolerate their flour.
Other serving ideas for your pancakes
I like (the real stuff, please, you won’t regret it) maple syrup and a little Irish butter, of course. But you could also make my homemade vanilla applesauce recipe and serve alongside. Other ideas:
- add some blueberries or any fresh fruit
- go savory and add some fresh thyme and smoked salmon, serve with a dollop of crème fraîche, why not?
- sauté bananas in a little butter, ‘Foster it up!’
- great for brunch too! You can make the batter ahead of time, but hold the almonds until you cook, you don’t want soggy almonds.
Wild Rice and Almond Pancakes
- Prep Time: 15
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4+ leftovers 1x
- Category: Breakfast and Brunch
- Method: Stovetop
- Cuisine: American
Best served hot off the griddle, but if you need to hold them: place a damp towel on a rimmed baking sheet (affiliate link) and fold the freshly cooked pancakes inside. They should last about 30-45 minutes without drying out.
- 1 cup flour (all-purpose or whole wheat work great, again, I really do love Sunrise Flour Mill flour)
- 1/2 cup oat flour* (you can sub whole wheat flour if you need to)
- 1/2 cup oats
- 1 cup cooked wild rice (cooked according to package directions, but be sure they are tender)
- 1/2 cup almonds, toasted and chopped
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon kosher salt (affiliate link)
- 2 1/2 cups buttermilk (or 8 tablespoons dry buttermilk and 2 cups water)
- 3 tablespoons brown sugar (optional)
- 4 tablespoons toasted walnut oil or melted butter
- 2 eggs
Mix the dry ingredients in a bowl. Make a well in the dry, then add the buttermilk, eggs, and oil (or butter) into the center of that well and mix together. Combine with the rest of the dry ingredients. Let the pancake batter rest for 20-30 minutes.
*to make oat flour, add about 1 cup oats to food processor (affiliate link) and whiz around until it turns powdery like whole wheat flour. You may need to pulse a few times.
Keywords: wild rice pancakes, whole grain pancakes, wild rice and almond pancakes, shecakes,
Pancake making tips:
- let the batter rest. At least 30 minutes, even overnight (but leave the almonds for right before you cook and flip)
- if you make your own oat flour, make extra. Oat flour adds a lot of moisture (and nutrition) to baked goods, you can swap in a quarter-cup or so for many recipes, I’m a big fan!
- be sure you pan or griddle is good and hot, drop a little water, it should sizzle up and evaporate quickly, before adding your batter
- use real butter on your griddle or pan, cooking spray leaves a sticky residue, ew.
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