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Click here for an alphabetical listing of all recipes.Dairy and Egg-Free Pancakes
- 1/2 c. whole wheat pastry flour
- 1/2 c. unbleached white flour
- 1 c. plus 2 TBS, divided rice milk
- 2 TBS canola oil
- 1 1/2 tsp. baking powder
- 1 tsp. egg replacer powder (not Egg Beaters)
- 1/4 tsp. sea salt
Gently mix all ingredients. Let batter stand for two minutes. Mix in 2 more TBS of rice milk. Lightly oil pan or griddle. Heat over medium-high heat. Use 1/4 c. of batter for each pancake. Cook about 1 1/2 minutes on each side.