whole-wheat pastry flour
liquid egg substitute
rice, or nut milk
In a medium-sized bowl, mix together the cereal, flour, egg replacer and baking powder.
Pour the milk over the mixture and beat with a spoon until the ingredients are well combined.
If the batter is too thick, you may add a little more milk.
Drop the batter by the ¼ cup into a hot, oiled skillet and cook over medium-high until bubbles begin to appear on the tops of the pancakes.
Turn them over and cook until done.