Recipes

Directions

In a medium bowl, stir together the flour, oats and cinnamon. In another small bowl, whisk together the rice milk and egg.  Add the rice milk mixture to the flour mixture and whisk to combine well. Heat a frying pan over low heat with half spoon of olive oil. Scoop the batter, about ¼ for each pancake, into the pan and cook the pancakes until the edges are firm and the bottoms are golden, about 3 minutes. Flip the pancakes and cook until golden brown, another 2 minutes. Repeat with the remaining oil and batter.