This is one of of the first recipes we put together when trying to come up with breakfasts that Keely could eat and they became a weekly breakfast. It was the third time we had used Amaranth.
1 Cup Amaranth Flour
1/4 tsp Celtic Sea Salt
1/2 tsp Cinnamon
1 Cup Water
1 TBSP Coconut Oil
If you want you can mix the night before and put in fridge, heat the coconut oil before mixing into the batter. If needed add more water in the morning to get batter the consistency you like. Put a little coconut oil in the pan and pour 1/4 cup batter per pancake. I double this recipe for 3 of us.
