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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Easy to keep on hand in the pantry for safe pancakes anytime! Ingredients:
1/2 cup cornstarch |
2 tbsp sugar |
1/4 cup soy milk powder |
3 tbsp flaxseed meal |
1 1/2 cups rice flour |
2 tbsp glutinous rice flour |
1/2 tsp salt |
1/2 tsp nutmeg |
1/4 tsp ginger |
1/2 tsp cinnamon |
2 tbsp baking powder |
1 tsp baking soda |
to make, add |
1 1/4 cups soy milk |
1/2 tbsp canola oil |
3/4 cup club soda |
Directions:
1. Heat a large non-stick frypan over medium heat, coat with cooking spray or canola oil.
2. Empty mix into a large bowl.
3. Whisk together soy milk and canola oil.
4. Add to the dry mixture and stir gently, then add club soda and mix just to combine and smooth out large lumps (small lumps are OK). Stir in variations, if using*.
5. Let stand 5 minutes.
6. Ladle batter into the hot pan and cook until bubbles appear on the surface of the pancake, approximately 3 minutes.
7. Flip pancakes and cook the other side for another 2 minutes.
8. Suggested variations:
9. - Add 1/2 cup orange juice or apple cider in place of 1/2 cup of soy milk
10. - Add 1/3 cup pure pumpkin puree, apple butter or your favourite jam to the batter
11. - Add chocolate chips, dried fruits or coconut shreds
12. Crepes
13. Crepes can also be made with this mix by eliminating the club soda, adding 2 egg whites and increasing soy milk to 2 1/4 cups. Let batter stand 1 hour before cooking in a crepe pan or small frying pan.
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