Rice Pancakes

Method

Place the egg, soy milk and sugar in a bowl. Beat until completely mixed. Add the flour and the baking powder. Mix everything together until batter is smooth and creamy.Heat a non-stick pan and add a drizzle of oil, and spread all over the pan. Over a medium-low heat, add the batter, and cook until bubbles start to form (about 2min). Flip and leave for about 1 minute.

Tip:You can replace the soy milk with another plant-based milk of your choice, such as oat, almond, pea, hemp.For more pancakes adjust the proportion. If you have too much batter, you can save it in the fridge in an airtight container for up to 24 hours.