Raspberry Pancakes

1. 1

   Prepare egg replacer as directed on package.

2. 2

   Add rice milk and melted margarine.

3. 3

   Add dry ingredients and mix well; stir in raspberries

4. 4

   Heat a heavy griddle or fry pan which is greased with a little oil on a paper towel.

5. 5

   The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.

6. 6

   Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.

7. 7

   When bubbles appear on surface and begin to break, turn over and cook the other side.

No additional tips available.