 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 15 |
|
I'm on a gluten-free diet, and my toddler doesn't eat nuts yet, so this is the simplest, tastiest recipe I've come up with. I top with applesauce for a healthy breakfast, or use butter & syrup for a treat. I also use pancakes as bread for sandwiches sometimes. Feel free to try other flours or liquids. I found some whole grain brown rice flours to be a little gritty in this recipe, and Bob's Red Mill All Purpose GF Flour seemed a little bitter, but you may find otherwise. Ingredients:
2 eggs |
1/2 cup amaranth flour, plus |
2 -3 tablespoons amaranth flour (i just overfill my half cup) |
2 tablespoons oil |
6 tablespoons orange juice (i fill the 1/2 cup 1/4 of the way with oil, then top off with oj) |
Directions:
1. Spray a skillet & spatula with cooking spray & heat the skillet.
2. Mix all ingredients.
3. Cook first until bubbles form in pancakes and don't cave in, and/or until edges look done.
4. Flip & finish cooking.
|
|