Raspberry Pancakes
By: Helen Pitlick
Published: Sunday, February 7, 2010 - 9:58am

Ingredients




egg replacer for one egg
3/4 cup rice milk
2 tablespoons non-hydrogenated margarine, melted
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup raspberries

Preparation

1 Prepare egg replacer as directed on package. 2 Add rice milk and melted margarine. 3 Add dry ingredients and mix well; stir in raspberries 4 Heat a heavy griddle or fry pan which is greased with a little oil on a paper towel. 5 The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. 6 Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. 7 When bubbles appear on surface and begin to break, turn over and cook the other side.

About


Top with powdered sugar, real maple syrup, or chocolate sauce.