You don't need to bother cows for their milk or chickens for their eggs to make great pancakes.
This recipe was created by Jewish Veg supporter Emily Levenson. You can find other delicious recipes at Emily's Website, www.emilylevenson.com
| Prep time: 5 minutes | Cooking time: 10 minutes | Total time: 15 minutes |
Set a stove element with a pan to medium heat.
Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.
Add the rice milk and oil to your mixture.
Whisk until smooth.
Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
Drizzle with maple syrup of your choosing.
Add fresh fruit if you’re feeling adventurous.