Amaranth Pancakes or FlatbreadContributed by: Bob's Red Mill Natural FoodsGluten Free, Lactose Free, Low Cal, Low Sugar, Soy Free, Vegan.
DirectionsStep 1Combine maple syrup or honey, water, lemon juice and canola oil in blender; blend 10 seconds (or mix in small bowl).Step 2In another bowl blend together all the dry ingredients. Mix wet ingredients with dry ingredients in mixing bowl.As batter thickens you may need to add another tablespoon or two of water to keep cakes thin (should be no more than 1/4 inch thick). Step 3Cook pancakes on preheated, ungreased, nonstick griddle or frypan. When bubbly and brown, turn.Makes 12 pancakes. Notes*If you want to use pancakes as flatbread, remove to wire racks to cool. When cold, stack, wrap and refrigerate. May toast in a toaster oven or place on wire racks on cookie sheets in moderately hot oven for a few minutes. Excellent with peanut butter, too. |
 Servings: 12 Rating (Not yet rated) Products Used in this Recipe
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