Corn ,Wheat, Yeast, Milk and Egg Free Flat Pancake
1 cup amaranth flour
1 or 2 tbsp arrowroot powder
¼ tsp salt
½ to 1 tsp cinnamon, optional
1 tbsp maple syrup or honey, optional
1 cup warm water, approx.
2 tbsp oil
Combine dry ingredients in bowl and whisk in liquids.
Cook pancakes on preheated, un-greased, non-stick griddle or frying pan.
When bubbly and brown, turn.
As batter thickens add more water to keep the cakes thin.
Cool on wire racks, when cold, stack, wrap and refrigerate.
Toast or bake in moderate oven for a few minutes.