1 c Amaranth cereal
1/4 c Whole wheat pastry flour
1 ts Baking powder
Egg replacer for 1 egg
3/4 c 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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini