Ingrients & Directions
1 c Amaranth cereal Egg replacer for 1 egg
1/4 c Whole wheat pastry flour 3/4 c Soy, rice, or nut milk
1 ts Baking powder
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 1/4 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
Yields
2 servings