Instant Pancake Mix
For Dry Mix;
600g GF plain flour
3 x 15ml tablespoons baking powder
2 teaspoons bicarbonate of soda
1 teaspoon salt
40g vanilla or caster sugar
Mix all the ingredients together and store in an air tight container.
Wet ingredients (for every cup, of dry mix);
1 egg replacer
250ml (1 cup) rice/soy milk
3 tablespoon vegan butter
For thinner pancakes, just add more milk.
Heat some butter or spray oil on a non-stick pan on medium/high.
Empty a ladle of pancake batter onto pan, when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
Use a ketchup bottle to make shapes - make sure batter is liquidy enough...