Every Saturday morning, we have these pancakes for breakfast. If we are lucky to have any leftovers, I wrap them in plastic and heat them up for breakfast the next day.
Ingredients:
3 cups all purpose flour
3 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1 stick (8 tablespoons) melted vegan margarine
1 egg
2 cups rice milk
4 tablespoons sugar (optional)
3 cups all purpose flour
3 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
1 stick (8 tablespoons) melted vegan margarine
1 egg
2 cups rice milk
4 tablespoons sugar (optional)
yields: 16-4" round pancakes
Directions
Mix all dry ingredients in one bowl. Mix the melted margarine and rice milk in a second bowl. Beat in egg. (Sugar is optional.) Add dry ingredients to the margarine/milk one cup at a time. One all ingredients are mixed, set bowl aside. Spray pan with non-stick spray or canola oil spray. Heat pan under medium to low flame. With a ladle, scoop up batter and form small round mounds on the pan, making sure they do not touch (about 1/2" apart). Once the surface of the batter starts to bubble, check the underside of each pancake to see if it's golden brown. Flip pancake over and cook the other side. Once it's cooked, remove pancake from the pan and repeat until all the batter is used.
Mix all dry ingredients in one bowl. Mix the melted margarine and rice milk in a second bowl. Beat in egg. (Sugar is optional.) Add dry ingredients to the margarine/milk one cup at a time. One all ingredients are mixed, set bowl aside. Spray pan with non-stick spray or canola oil spray. Heat pan under medium to low flame. With a ladle, scoop up batter and form small round mounds on the pan, making sure they do not touch (about 1/2" apart). Once the surface of the batter starts to bubble, check the underside of each pancake to see if it's golden brown. Flip pancake over and cook the other side. Once it's cooked, remove pancake from the pan and repeat until all the batter is used.