1/2 cup (125 ml) flour

• 2 tablespoons (30 ml) tapioca starch or
• Cornsarch

In a bowl, combine the dry ingredients. Add the liquid ingredients, whisking until the batter is smooth.

Preheat a small non-stick skillet over medium heat and brush lightly with oil. Spoon about 15 ml (1 tablespoon) batter into the skillet for each pancake, tilting the skillet to form the batter into a 10-cm (4-inch) disc. Cook until lightly browned, about 1 minute per side. Set aside.

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