Pancakes are a whole ritual! It starts with the challenge of the batter, and no lumps, please! Then comes the fateful moment of flipping the very first pancake… One… Two… Three… But pancakes are especially a moment of ultimate indulgence that we eagerly anticipate.
Sift the rice flour and cornstarch, and mix with the sugar. Mix and create a well in which to incorporate the whole eggs. Melt the 3 tablespoons of vegetable margarine and add to the mixture. Then gradually add the almond milk while vigorously whisking to avoid lumps. Add the rum. Mix well. The batter should have the consistency of a slightly thick liquid.
Grease a non-stick pan with vegetable margarine using a small piece of paper and heat (repeat between each pancake). Pour a ladle of batter and spread it to cover the pan, let it cook for 2 minutes and flip! Fill according to your preferences and enjoy!
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