1/2 c Millet
Cinnamon
1/2 c Rice flour
1/2 c Applesauce
1 ts Baking soda
1/3 c Apple juice concentrate
1 ts Cream of tartar
2 Egg whites — unbeated
1 ts Arrowroot
4 tb To 6 tablespoons of water
1/2 ts Applepie spice or ground
1/2 c Fresh apple — peel/slice
Stir together millet, rice flour, baking soda, cream of tartar, arrowroot
and apple pie spice in medium bowl. Mix together apple sauce, apple juice
concentrate, egg whites and water in a separate bowl. Stir in dry
ingredients into wet ingredients until blended. Spray non stick skillet or
griddle with vegetable oil. Use less than 1/4 cup per pancake pour batter
onto hot griddle until golden brown when pancakes have bubbly surface and
dry edges turn and cook until done. Makes four 4 inch pancakes. From
Barbara Luboff L.A. Dietitian who has a wheat sensitivity.
Yields
1 Servings
