1 cup wholemeal flour
1 tbsp organic cane sugar
1 tbsp backing powder
1 cup rice (or soy) milk
pinch of salt
2 tbsp canola oil
combine the flour, sugar, backing powder and salt in a mixing bowl.
add rice milk and oil and mix until the batter is smooth. if needed, add a couple of spoons of water or rice milk.
heat a non-stick frying pan over medium heat and coat with a drop of oil.
use a scoop or measuring cup to drop the pancake batter onto a hot frying pan. when bubbles appear on the surface of your pancake (approx. 2 min), flip and cook until browned on the other side.