|2 cups||Flour, unbleached|
|⅓ cup||Nutritional yeast flakes|
|½ teaspoon||Baking powder|
Combine all ingredients in a blender.
Whip up batter until smooth. It can rest for 30 minutes to overnight in the refrigerator. Heat a 9-inch skillet and when hot put a few drops of oil on the bottom.
Rotate the pan to coat the bottom. Pour ¼ cup of batter into pan and immediately tilt and coat the pan so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to dry up and the edges loosen. Slide pancake turner under it, flip over and cook the other side. Besides serving as litle omelets, these can be rolled up like crepes.
Especially good wrapped around some sauteed mushrooms or ratatouille.
Favorite Vegetarian Recipes/STAR/MM by Dianne Smith/DEEANNE
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