2 c. flour
2 to 3 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c. rice milk + 1 Tbsp lemon juice
2 eggs, beaten
1/4 c. melted MSPI safe margarine or oil
In a large bowl combine dry ingredients, whisking to blend. In separate bowl, combine rice milk/lemon juice mixture, eggs, and melted margarine or oil, whisking to thoroughly combine. Add wet ingredients to dry ingredients, mixing lightly and just enough to combine. Batter will be slightly lumpy. Do not overmix! Pour by 1/2 cupfuls onto hot griddle, turning when bubbles begin to pop on the surface and the edges look dry. Serves 4 (2 pancakes each).
Variations: Toss 1/2 c fresh or frozen berries with a Tbsp of flour and add to batter, or add 1/4 c MSPI safe chocolate chips for a chocolate chip pancake.