Prep 10 mins
Cook 25 mins
Another recipe from sophie-safe cooking, with slight adjustments
- 1 cup brown sugar
- 1⁄4 cup vegetable oil
- 1⁄3 cup rice milk
- 1 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- Mix all ingredients together in a medium sized bowl until the batter is smooth.
- Pour and spread the batter into a greased 9 x 9 pan.
- Bake for 25 minutes at 350.
I found these VERY dry and bland.
These are tasty, and are a lot like vegan pancakes I've had - very filling! They are "light" for vegan baking, but not in general. I also subbed almond milk for soymilk, and if anyone else does this, you'll have to triple the amount of liquid.
Made these today as part of PAC 2009! These are yummy and light, I did substitute the rice milk for soya milk. The texture is lovely and soft with a firm golden top.