Yield: 2 servings
|1 cup||Amaranth cereal|
|¼ cup||Whole wheat pastry flour|
|1 teaspoon||Baking powder|
|Egg replacer for 1 egg|
|¾ cup||Soy, rice, or nut milk|
In a medium-sized bowl, mix together the cereal, flour, egg replacerand 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.
From the files of DEEANNE