Delicious and grain free, these pancakes are sturdy enough to toast (in an oven or toaster oven) and make into sandwiches for lunch. For a real treat, try them with peanut butter or Peanut-Butter Spread.

Diet Types: gluten free, casein free, vegetarian
Makes 18- 4” pancakes

1 cup Nu-World Foods Amaranth flour
1/2 cup arrowroot
1/2 cup ground nuts
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups water
2 tablespoons lemon juice
2 tablespoons oil
1-2 tablespoons maple syrup or honey

In a medium-mixing bowl, combine the flour, arrowroot, nuts, baking soda and cinnamon.

In a small bowl, mix the water, lemon juice, oil and maple syrup or honey. Stir liquid into flour mixture to combine well. The batter will be thin.

Drop spoonfuls of the mixture onto a pre-heated, ungreased non-stick griddle or frying pan. (The pancakes will be very thin.) When pancakes are bubbly on top and browned on bottom, turn and cook other side. As the batter stands, it may thicken; thin with a little water.

Variation: You can replace the lemon juice with 1/2 teaspoon vitamin C crystals or 2 teaspoons cream of tartar. Mix it with the flour.

Note: If you want to use these pancakes as flatbreads, cool them on wire racks, then stack, wrap and refrigerate until needed. Warm in a toaster oven or on wire racks placed on cookie sheets in a moderate oven for a few minutes. Use to make mini-sandwiches.