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Hello, Darlings
Today’s recipe is for people, like me, that are lactose intolerant and have high cholesterol. A few years ago, I started replacing as many milk products with either vegan or lactose free products. I then converted as many recipes as I could that called for cow’s milk as an ingredient with rice milk. Some of you might be using my air fryer corn bread in which I swapped out the whole milk and whole egg for rice milk and egg whites.
In this recipe I swapped out the same ingredients. The pancakes are very good and are a family favorite. I hope you have enjoyed them for years as we have done.
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Evelyn’s Rice Milk Pancakes
Ingredients
1 cup all-purpose flour
1-1/2 tablespoons brown sugar
3 teaspoons regular baking powder
1/4 teaspoon salt
3/4 cup rice milk, regular or unsweetened
2 tbsps cooking oil
Margarine or butter
2 egg whites
Directions
1. In a medium bowl, combine flour, brown sugar, baking powder, and salt
2. In another medium bowl or mixer add milk, cooking oil
3. and egg, mix until blended
4. Stir into flour mixture just until moistened
5. If the mixture is too thick add a little more rice milk
6. For each pancake, pour ¼ cup mixture onto preheated 350°F to 365°F nonstick-coated electric skillet
7. Add some butter, margarine, or cooking spray
8. Flip when bubbles form on the surface
9. Cook until golden brown
Makes 6 pancakes
Adapted from recipe in Betty Crocker’s 40th Anniversary Edition Cookbook