Pancakes from The Egg-Free Cookbook
2 c flour
1 tbsp sugar
1 tbsp baking powder
2 tsp cornstarch
1/2 tsp salt
2 c milk
1/4 c oil
butter or oil for frying
Combine the dry ingredients in a bowl.
Mix the milk and oil. Add to the flour mixture all at once. Stir with a whisk until combined and smooth.
Heat a frying pan on medium heat. Grease well.
Pour enough batter into the pan to make several 4-5” circles.
Fry for a few minutes until the edges look dry and bubbles appear in the center. Flip with a spatula. Grease the pan when turning over if necessary. Cook for a minute or two on the second side.
Repeat until all the batter has been used. Serve immediately.
Multiple allergy substitutions: use almond, soy, rice or coconut milk to eliminate dairy from this recipe and arrowroot powder instead of cornstarch to eliminate corn.
Enjoy and share!!! From The Egg-Free Cookbook by Tabitha Elliott. Available on Amazon. http://www.amazon.com/dp/061556920X