1 c Amaranth cereal
1/4 c Whole wheat pastry flour
1 t 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