|1 1/2 cups flour
|1 cup quick oats
|2 tablespoons sugar
|1 teaspoon cream of tartar
|1/2 teaspoon baking soda
|1 cup pasteurized egg whites
|2 tablespoons canola oil
|1 teaspoon vanilla extract
|1 cup non-enriched rice beverage
|1 teaspoon canola oil
Serve with sliced apple, peach, blueberries, raspberries and sliced almonds. You can also add our breakfast spread or peanut butter.
Tip: Pancakes freeze well. Take out of freezer and reheat in the toaster!
In a bowl, combine flour, oats, sugar, cream of tartar, and baking soda. Make a well in the centre and add egg whites, oil, vanilla extract and 1/2 cup of rice beverage. Mix with a whisk until the dry
Brush a non-stick frying pan with oil and heat over medium heat. Pour 1/4 cup of batter in the middle of the pan. Cook for 2 minutes or until small bubbles emerge on the surface of the pancake. Turn the pancake and cook another 1–2 minutes or until golden. Transfer to a plate or a baking tray and keep them warm in the oven at 200°F.
Continue with remaining batter. Add some oil if necessary. Adjust heat to medium low if the pancakes get too dark.
Garnish pancakes with honey and some cinnamon before serving.