Delicious and grain free, these pancakes are sturdy enough to toast (in an
oven or toaster oven) and make into sandwiches for lunch. For a real
treat, try them with peanut butter or Peanut-Butter Spread.
1 cup Amaranth
Flour
1/2 cup arrowroot
1/2 cup ground nuts
1 tsp baking soda
1 tsp ground cinnamon
1-1/2 cups water
2 Tbsp lemon juice
2 Tbsp oil
1-2 Tbsp maple syrup or honey
In a medium mixing bowl, combine the flour, arrowroot, nuts, baking soda and
cinnamon. In a small bowl, mix the water, lemon juice, oil and maple syrup or
honey. Stir liquid into flour mixture to combine well. The batter
will be thin. Drop spoonfuls of the mixture onto a pre-heated, ungreased non=stick
griddle or frying pan. (The pancakes will be very thin.) When
pancakes are bubbly on top and browned on bottom, turn and cook other
side. As the batter stands, it may thicken ; thin with little water.
Variation: You can replace the lemon juice with 1/2 teaspoon vitamin C
crystals or 2 teaspoons cream of tartar. Mix it with the flour.
Note: If you want to use these pancakes as flatbreads, cool them on
wire racks, then stack, wrap and refrigerate until needed. Warm in a
toaster oven or on wire racks placed on cookie sheets in a moderate oven for a
few minutes. Use to make mini-sandwiches.
Delicious and grain free, these pancakes are sturdy enough to toast (in an
oven or toaster oven) and make into sandwiches for lunch. For a real
treat, try them with peanut butter or Peanut-Butter Spread.
