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2 egg replacers
1/2 cup flour
1/2 cup rice milk
1 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tbsp. margarine
1/2 cup flour
1/2 cup rice milk
1 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tbsp. margarine
In a medium bowl, combine egg replacers, flour, rice milk, sugar, vanilla, and salt until smooth. Place the margarine in an 8" oven proof skillet and cook over medium heat until the margarine starts to brown (about 2 minutes). Drizzle hot margarine into the batter, whisking constantly. Immediately pour the batter back into the hot skillet and put in the oven. Bake at 425 for about 20 minutes, until golden brown. Slide from the pan onto a serving plate and serve immediately.
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Source:
Modified from Baking Bites
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Published in
Breakfast
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Friday, 25 June 2010 21:23
posted by
Michelle
My son ate 1/4 of this for breakfast which is amazing for him...he is not a breakfast eater. It was yummy but I would recommend accompanying it with other breakfast items such as an omelet or fruit.
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