Preparation time: 5
Cooking time: 5-10
Difficulty: Easy - for beginners
Dietary guidance: v v n d
I usually double this recipe
SERVES 2 , 6 -8 pancakes
1 cup flour (whichever kind you prefer, I used wheat)
1/2 cup oats
1 tablespoon sugar (I use organic, stevia or agave)
1 TBL baking powder
1/8 teaspoon salt
1 cup rice milk (or your favorite milk sub)
2 tablespoons oil (or applesauce)
1 TBL Vanilla (recommended)
1/2 tsp cinnamon (optional)
1 TBL shredded coconut (optional)
Set out all your ingredients.
Set a stove element with a pan to medium heat.
Combine the 4 dry ingredients (flour, sugar, baking powder, salt, cin, coconut) in a bowl.
Add the rice milk and oil to your mixture.
Mix until smooth.
Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan (usually I use 1-2 TBL per cake).
once the batter is poured add a few berries to each cake (3-6)
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened. These need to cook on med low heat longer than a regular cake, so they cook all the way through their middle.
Repeat until the batter is gone, and try not to eat them all while you're cooking them. Blessings.