(S) Vanessa Mangano’s Eggless Pancakes
(S) Vanessa Mangano’s Eggless Pancakes
By: Rachel's Tea
Info
Info
Servings
10-12
Prep-Time
10
Cook Time
20
Ingredients
- All-purpose flour 1 1⁄4 cups
- Baking powder 1 tablespoon
- Sugar 1 tablespoon
- Salt 1⁄4 teaspoon
- Rice milk 1 cup
- Vegetable oil 2 tablespoons
- Water 2 tablespoons
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Note:Try adding fresh bananas or blueberries to the batter before cooking.Try adding chocolate chips for fun!
For A Delicious Breakfast!
Method
- Mix together flour, baking powder, sugar and salt in medium bowl.
- Combine rice milk, oil and water. Add to dry ingredients.
- Stir just until moistened.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
- Refrigerate leftovers within 2 hours.
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