Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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