Ingredients

• 1/2 cup Almond Flour
• 1/2 cup Arrowroot Starch
• 1 cup Organic Amaranth Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1 tsp Ground Cinnamon
• 1 to 2 Tbsp Maple Syrup or Honey
• 1-1/2 cups Water
• 2 Tbsp Lemon Juice
• 2 tsp Cream of Tartar
• 2 Tbsp Canola Oil

Instructions

1. Combine maple syrup or honey, water, lemon juice and canola oil in blender; blend 10 seconds (or mix in small bowl).
2. In 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).
3. Cook pancakes on preheated, ungreased, nonstick griddle or frypan. When bubbly and brown, turn.
   
   
   
   Makes 12 pancakes.