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Instructions:
Mix the rice flour, sugar, the baking soda, then mix it with salt, and cinnamon in a large mixing dish.
To the dry supplies, whisk together the plant milk, vegetable oil, not extract, then put it with vanilla extract, and apple cider vinegar.
Avoid over-mixing.
Grease a non-stick pan with vegetable oil and heat it over normal flame.
Leaving plenty of room between each spoonful, pour the batter onto the pan in multiples of one.
Cook the pancakes while they firm around the edges and bubble just a little.
Before taking them out of the pan, flip them over and continue to fry for another fifteen or twenty seconds.
Continue doing this while the batter runs out.
Serve warm with fresh berries or maple syrup.
Notes:
For school lunches, these pancakes form the cutest little sliders. Furthermore, instead of using bread, smear them with jam and sunflower seeds. Moreover, they’re so sweet, so they don’t need syrup, especially when you add chocolate chips or fruit, so they’re also excellent for a quick meal such as breakfast.
Storage information:
The silver dollar pancakes may be kept in a freezer for up to three days if they are cooled and put away in an airtight dish. When you’re ready to eat them, toast the pancakes in a toaster oven for a little crispier texture, or reheat them in the microwave in 20-moment increments unless they are warm throughout.
Nutritional facts:
Fiber: 2 g.
Calories: 386 kcal.
Sugar: 17 g.
Fat: 8 g.
Potassium: 262 mg.
Carbohydrates: 67 mg.
Sodium: 673 mg.
