Pancakes

Makes 7 (small):
Plain flour (100g)
Whole Wheat flour (150g)
Baking powder (1 tsp)
Rice drink (125 ml)
Egg (1 - organic or free range, lightly beaten)
Olive oil (for cooking)

To serve
Sugar free fruit jam
Maple syrup

1) Sift the flour and baking powder into a large bowl. In a separate bowl or jug, lightly whisk together the rice drink and egg.
2) Pour the egg mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3) Heat a non-stick frying pan over a medium heat and add dash of olive oil.
4) When it's warm add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
5) Repeat until all the batter is used up.
6) Serve with jam or maple syrup.

Vegan Banana Pancake

Makes 4:
All-purpose flour (60g)
Whole wheat flour (60g)
Muscovado Sugar (1 tbsp)
Baking powder (2 tsp)
Cinnamon (1 tsp)
Bananas (2 large ripe)
Soy drink (200 ml)
Non-hydrogenated margarine.

1) Mash the banana with a fork and set aside.
2) In a large bowl combine all the dry ingredients and thoroughly stir with a spatula.
3) Combine the soya milk and banana. Add to dry ingredients and whisk. If it is too dry add a little more drink.
4) On a medium heat melt the margarine in a frying pan and then carefully pour into the pan - the size depends on you, my preference is small to medium.
3) When bubbles appear on top it is ready to flip over. Cook for a minute or two on the other side and keep warm in a very low oven. Repeat.
4) Serve simple or with maple syrup.