INGREDIENTS:
- 1 cup King Arthur Unbleached All Purpose Flour
- 1 cup Bob’s Red Mill organic, whole grain, stone-ground Brown Rice Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 ½ cups organic unsweetened almond, soy, coconut, or rice milk (I prefer Almond or Soy)
- 2 tablespoons Bob’s Red Mill All-natural Egg Replacer
- 4 tablespoons Earth Balance Buttery Spread, melted
- 1 teaspoon Vanilla extract
DIRECTIONS:
- In a medium-size bowl, mix egg replacer with 6 tablespoons of filtered water or milk, mix well and set aside.
- In a large mixing bowl, add the next 5 (dry) ingredients and blend well; set aside.
- Next, add the unsweetened milk, melted buttery spread and vanilla extract to the egg replacer mixture and beat lightly until all (wet) ingredients are well mixed.
- Add the liquid mixture to the dry ingredients and blend thoroughly, but lightly, until well mixed. Batter may be slightly lumpy, but that’s OK. Let the batter sit for 5 minutes.
- Make pancakes as desired.
*Be adventurous and try different flours – stone-ground, whole grain flours – for added nutrition. Bob’s Red Mill makes a variety of wonderful flours and products.*
Bon Appétit!
