Give us a call at +1-417-712-3329
Cart 0

(S) Vanessa Mangano’s Eggless Pancakes

(S) Vanessa Mangano’s Eggless Pancakes

By: Rachel's Tea



Cook Time
  • 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

Share This Recipe

Note:Try adding fresh bananas or blueberries to the batter before cooking.Try adding chocolate chips for fun!

For A Delicious Breakfast!


  1. Mix together flour, baking powder, sugar and salt in medium bowl.
  2. Combine rice milk, oil and water. Add to dry ingredients.
  3. Stir just until moistened.
  4. 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.
  5. 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.
  6. Refrigerate leftovers within 2 hours.

Related Recipes

Banana Oatmeal Cookies 

Egg Ham Cups

Tomato, Kiwi, and Grapes