Batter prepared from amaranth flour, egg substitute and water. Banana slices are place on hot pancakes as they cook on hot grill. Served hot with favorite syrup and confectioners’ sugar.
- 1 cup Amaranth Flour
- 1 tablespoon Egg Substitute
- 1/4 cup Water
- 1 or 2 Bananas
- In a large mixing bowl, combine the flour, egg substitute and water.
- Mix until combined.
- The dough may be lumpy.
- Spray a non-stick skillet with cooking spray.
- Pour enough batter onto the skillet to make the desired size pancake.
- Begin to cook.
- Add banana slices to the top so that they sink slightly into the top.
- Turn the pancakes when the top begins to bubble.
- When the pancakes are done, remove and serve with the banana slices facing upward.
Pancake Making Tips – High-Quality, Fresh Ingredients
- The best pancakes start with high-quality, fresh ingredients.
- Baking powder should be refreshed every six months, while flour and sugar will last in sealed containers in a cool place up to a year.
- Milk, buttermilk and eggs should be used within a few days after purchase to ensure freshness.
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