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\u00c2\u00a0<\/p>\n
1 Leek, white & light parts only, diced & divided<\/span><\/p>\n 2 Cups Sliced Crimini Mushrooms, divided<\/span><\/p>\n 2\/3 Cups All Purpose Flour<\/span><\/p>\n 1\/3 Cup Whole Wheat Flour<\/span><\/p>\n 1 Tablespoon Baking Powder<\/span><\/p>\n 1\/4 teaspoon Salt<\/span><\/p>\n 1 Cup Unsweetened Soy Milk<\/span><\/p>\n 1\/3 Cup Cooked Wild Rice<\/span><\/p>\n 2 Tablespoons Safflower Oil, plus more for frying<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, saut\u00c3\u00a9 the leeks until softened. Roughly chopped 1\/2 cup of the mushrooms then add to the leeks. In a large bowl, combine the flours, baking powder and salt. To it, add the wild rice and 1\/3 of a cup of the mushroom leek mixture stirring to coat with the flour. Add the milk and oil just mixing until everything is just wet and combined. In a clean, hot frying pan, add a small amount of oil. Drop heaping tablespoonfuls of the pancake mixture into the frying pan and cook over a medium-high heat. Once the edges are firm and golden and the batter starts to bubble, flip each pancake to cook the other side until golden. Serve hot with a spoonful of the remaining mushroom leek mixture.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 Leek, white & light parts only, diced & divided 2 Cups Sliced Crimini Mushrooms, divided 2\/3 Cups All Purpose Flour 1\/3 Cup Whole Wheat Flour 1 Tablespoon Baking Powder 1\/4 teaspoon Salt 1 Cup Unsweetened Soy Milk 1\/3 Cup Cooked Wild Rice 2 Tablespoons Safflower Oil, plus more for frying \u00c2\u00a0 Finely dice the leeks and slice the mushrooms. In a lightly oiled, large frying pan, saut\u00c3\u00a9 the leeks until softened. Roughly chopped 1\/2 cup of the mushrooms…<\/p>\n