Rice and Blueberry Pancakes with Ginger Syrup

Description
Makes 6 servings

Ingredients

 * 1 1/2 cups all-purpose flour
 * 3 tablespoons sugar
 * 1 teaspoon baking powder
 * 1/2 teaspoon baking soda
 * 1/2 teaspoon ground cinnamon
 * 1 egg, beaten
 * 1 1/2 cups buttermilk
 * 2 cups cooked brown rice
 * 1 1/2 cups blueberries
 * 2 cups maple syrup
 * 1 tablespoon diced fresh ginger root

Directions
Combine flour, sugar, baking powder, baking soda and cinnamon in large bowl.

Combine egg and buttermilk in small bowl; add to flour mixture. Stir until smooth. Add rice and blueberries.

Pour 1/4 cup batter onto hot griddle coated with cooking spray. Cook over medium heat until bubbles form on top and bottom is lightly browned. Turn to brown other side.

Combine syrup and ginger in small saucepan; simmer over medium heat 10 minutes. Remove from heat and strain; discarding ginger root. Serve warm with pancakes.