Brown Rice Pancakes

4 eggs
1/4 cup buttermilk
2 tbs unsalted butter, melted
1 tsp vanilla extract
1 tsp grated orange or lemon zest
1 cup cooked brown rice (or other whole grain)
1/2 cup whole wheat pastry flour (or all-purpose)
1 tbs sugar
1/2 tsp salt (optional)
1/2 tsp ground nutmeg
Pinch of ground cinnamon

Beat eggs in a medium bowl and whisk in buttermilk, melted butter, vanilla and zest. Stir in grain. Combine flour, sugar, salt and spices, and stir into wet ingredients. Stir in batter until it is just mixed, and let sit 10 minutes before making pancakes.

Heat griddle, and oil if necessary, until water sputters across it. Make pancakes with 1/4 cup of batter at a time. The pancakes set up quickly but don't bubble as they cook. As soon as they start to look set, flip and bake until both sides are golden. Keep warm in 200 oven or serve immediately.

Makes 12 3-4 inch pancakes.