(Makes 6 4” pancakes)
½ Tablespoon lemon juice (1 ½ Teaspoons)
½ Cup rice milk
½ Cup flour
½ Tablespoon sugar (1 ½ Teaspoons)
¾ Teaspoon baking powder
1/8 Teaspoon baking soda (or use one Dash)
1/8 Teaspoon salt (or use one Dash)
1 beaten egg
1 Tablespoon cooking oil
½ Teaspoon pure vanilla extract
In measuring cup put lemon juice and fill with rice milk to make ½ cup. Set aside for 5 minutes to “sour”. Combine all dry ingredients making a hole in center. Combine milk mixture, egg and cooking oil. DO NOT STIR! Pour into dry ingredients and mix only until moist. Add vanilla extract. Mix only until color is gone. Cook over medium heated cast iron skillet. Use a little cooking oil to grease skillet. ENJOY!
These are good plain but also good with blueberries or other fruit.