Plain Pancakes
May 25, 2007 by top8free
2 cups rice milk
2 teaspoons fresh-squeezed lemon juice
3 tablespoons canola oil
2 tablespoons maple syrup
2 1/2 cups flour mix
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt.
Preheat griddle over medium heat. Mix wet ingredients (rice milk, lemon juice, canola oil, maple syrup) in a large bowl. In a separate bowl, mix together dry ingredients (flour, baking powder and soda, salt) and then gently whisk dry and wet ingredients together until just mixed. Allow mixture to stand for 2-3 minutes until it rises.
Scoop out and pour batter onto griddle, forming pancakes that are 3 – 4 inches in diameter. The batter will be somewhat gummy – don’t worry, the pancakes will be light and fluffy. Cook for a couple of minutes until bubbles form on surface and batter sets around the edges, then flip and cook for another couple of minutes on the other side.
© 2007 Jeanette Bradley
kewords: egg-free, dairy-free, soy-free, allergy, pancakes, vegan
