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Ingredients:
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Dry Ingredients
1 cup whole wheat pastry flour
1 tablespoon baking powder (aluminum-free recommended)
1/2 teaspoon salt

Liquids
3/4 cup rice milk (soy milk should work just fine -- almond milk works well)
1/4 cup applesauce




Instructions:
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Combine dry ingredients well in a bowl. In another container, combine the applesauce and ricemilk. Pour the liquids into the dry ingredients and combine till all the flour is very moist but still a little lumpy.

Heat up a pan -- I recommend a non-stick pan with some spray oil on it -- and get it good and hot. Have a plate ready to catch completed pancakes. Take a 1/4 cup measure (like the one you used for the applesauce) and scoop up some batter and pour into the pan. You should hear it sizzle. (Don't pour any more in!) Wait until the pancake becomes bubbly and the bubbles look like they might want to stay, then turn the pancake over. Cook the other side for 30-45 seconds. Put the completed pancake onto the plate and repeat the great batter pouring process until you run out of batter.
 
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