Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: sift dry ingredients together twice into a large bowl. beat the egg with the milk and add the melted butter, beating to combine. using a wooden spoon fold the egg mixture into the dry ingredients to make a smooth batter without overmixing. heat a heavy griddle or frypan which is greased with a little butter on a paper towel. the pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. when bubbles appear on surface and begin to break, turn over and cook the other side. serve with either lemon juice and sugar sprinkled on them or with golden syrup or maple syrup.

Target recipe: the day before you want to make the pancakes combine the brown rice flour, ground oats 1 cup of water and 1 teaspoon of apple cider vinegar. blend well and leave covered on the counter for 24 hours. when you're ready to make the pancakes, whisk remaining dry ingredients together well. place almond pulp in a two cup measuring cup and fill with enough water to equal 2 cups. in a blender, blend water and almond paste until they look white. add eggs, oil and vanilla (and fruit if you're using). blend to incorporate. add to dry ingredients, whisking well until no lumps remain. if batter is too thick, you may need to add more water. cook on a preheated pan or griddle. these pancakes take a little longer to cook due to the whole grains.