Savory Pancakes with Sausage, Cheddar & Wild Rice
Change up your Sunday morning pancake routine with this savory pancake recipe studded with sausage crumbles and shredded sharp Cheddar. Serve these healthy pancakes with fried eggs and slices of fresh tomato. Source: EatingWell Magazine, November/December 2015
Ingredients
Directions
Tips
Make Ahead Tip: Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Cook wild rice in a large saucepan of boiling water until tender and the kernels have popped, 45 to 55 minutes. Drain well. Store cooled rice airtight in the refrigerator for up to 3 days. (1 cup dry wild rice yields 2-2 1/2 cups cooked.)
Nutrition Facts
Serving Size: 2 pancakes
Per Serving:
286 calories; 11.9 g total fat; 3.7 g saturated fat; 49 mg cholesterol; 569 mg sodium. 210 mg potassium; 34 g carbohydrates; 3.5 g fiber; 5 g sugar; 12.3 g protein; 170 IU vitamin a iu; 1 mg vitamin c; 17 mcg folate; 233 mg calcium; 5 mg iron; 21 mg magnesium; 2 g added sugar;
Exchanges:
2 starch, 1/2 medium fat meat, 1/2 high-fat meat, 1 fat
