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40 minutes
Prep: 10 minutes
Cook: 25 minutes
49 calories per serving view nutrition facts
4 servings
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| 1 | cup | amaranth cereal | |
| 1/4 | cup | pastry flour, whole wheat | |
| 1 | teaspoon | baking powder | |
| 1 | each | liquid egg substitute | |
| 3/4 | cup | soy milk | rice, or nut milk |
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 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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 9% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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