- 2 ¼ cups amaranth flour
- ¼ cup arrowroot
- 1 ¼ tsp bicarb soda
- ¼ tsp sea salt
- 3 tbs olive oil or other good quality oil or melted butter
- 2 cups water (I use spring or filtered water)
- Extra olive oil, melted butter or olive oil cooking spray for frying
Mix all ingredients together and stir until well combined. Heat a large fry pan (I use a stoneware pan as it doesn’t stick) with a little olive oil on medium-high heat. Add large spoonfuls of mixture to the pan and swirl or gently spread the mixture out to typical pancake thickness. Pancakes should sizzle. Put a lid on to help the top of the pancakes set and when the tops set and bubble a little, and the pancakes are crunchy and browned, carefully flip them to the other side. Fry until browned and crunchy on both sides. Remove from pan, cover and continue frying the rest of the pancakes in batches, adding a little extra oil as needed between batches. Serve with butter, almond butter, cinnamon, or topping of your choice. Enjoy!