1       c            Amaranth cereal
     1/4   c            Whole wheat pastry flour
   1       t            Baking powder
                        Egg replacer for 1 egg
     3/4   c            Soy, rice, or nut milk
   In a medium-sized bowl, mix together the cereal,
  flour, egg replacerand 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.
   From the files of DEEANNE