Amaranth Pancakes
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
amaranth cereal
|
* |
| ¼ | cup |
whole-wheat pastry flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | each |
liquid egg substitute
|
* |
| ¾ | cup |
soy milk
rice, or nut milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
amaranth cereal
|
* |
| 59 | ml |
whole-wheat pastry flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | each |
liquid egg substitute
|
* |
| 177 | ml |
soy milk
rice, or nut milk |
|
Directions
In a medium-sized bowl, mix together the cereal, flour, egg replacer and 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.
