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1 1/4 cup flour or flour substitute
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. margarine, melted
1 1/4 cups rice milk
1/2 tsp. lemon juice
1 egg replacer
1 1/2 cups fresh blueberries
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. margarine, melted
1 1/4 cups rice milk
1/2 tsp. lemon juice
1 egg replacer
1 1/2 cups fresh blueberries
Combine all the dry ingredients in a medium bowl. In a separate bowl, combine the rice milk, lemon juice, margarine, and egg replacer. Combine with the flour mixture. Gently fold in the blueberries. Pour onto a lightly greased griddle and cook on both sides until golden brown. Makes 12-16 pancakes.
Additional Info
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Source:
Modified from Got No Milk
Published in
Breakfast
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1 Comment
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Sunday, 01 August 2010 20:43
posted by
Michelle
I made this gluten-free with domata all-purpose flour blend (rice flour, etc.). I used applesauce to replace my egg.
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