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For Custard:.
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In a saucepan, dissolve rice starch in the milk substitute and then stir in the sugar.
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Cook over medium heat about ten minutes, stirring constantly, until mixture starts thickening.
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Add the vanilla powder and rose water.
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Stir with a whisk to keep it from clumping up.
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Cook a few more minutes only till the mixtures starts to look like a pudding consistency.
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Remove from the heat.
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Transfer to a bowl and chill for a half an hour.
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For Pancakes:.
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In a bowl beat the egg whites till just start to get stiff.
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In another medium bowl combine the egg yolks, 2 cups of custard, the oil, sugar, salt, lemon juice and zest, baking powder and flour.
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Beat with mixer till smooth.
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Fold in egg whites.
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Heat a non-stick griddle over medium high heat and then spray on Baker's joy.
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You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.
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Scoop out a 1/4 cup of batter onto your griddle for each pancake.
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Pancakes are ready to flip when edges start to look dry and the middle is slightly bubbly.
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Cook on opposite till slightly tanned.
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Serve with margarine and confectioners sugar, or pancake syrup.
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Another yummy substitute is Lemon Curd.
