Semi-wholemeal pancakes

An American breakfast classic that's become incredibly popular here too, here's a simple, healthy, and quick vegan version you can make whenever you want!

• 100 g Gentil Rosso type 2 flour
• 1/2 sachet of cream of tartar
• 150 ml rice milk

• In a bowl, mix the flour and yeast, then whisk in the milk until you obtain a soft, not too runny consistency.
• Heat a pan, lightly grease the bottom with a paper towel, then pour in the mixture in spoonfuls, spaced well apart.
• Cook the pancakes over medium heat until the edges are golden brown and the tops are puffed up. Flip the pancakes over and cook for another couple of minutes. The pancakes are ready, slightly risen, and about ½ centimeter thick.
• Eat them immediately, they're a real hit when they're lukewarm!

• The dough has a neutral flavor so you can flavor it with cinnamon or aromatic herbs.
• In addition to the classic pairing with maple syrup, you can enjoy them with fruit compote or fresh seasonal fruit, but also in a savory version with vegetables and scrambled tofu... an original combination!
• Instead of type 2 flour, you can try stone-ground 9-grain Luce wholemeal flour , which will have a more aromatic and rustic flavor.