Ingredients

2 c. millet or possibly rice flour
2 c. amaranth flour
1-1/2 c. corn starch or possibly potato starch
1 c. soy flour
1 c. mung bean (gram) or possibly soy flour
1/2 c. buckwheat flour
3/4 c. sugar
1 Tbsp. baking pwdr
1 tsp. salt
1 Tbsp. egg replacer (or possibly add in an egg when mixing up dry batter)
2 c. better-than-lowfat milk pwdr or possibly dry lowfat milk or possibly lowfat milk substitute pwdr
(or possibly add in lowfat milk/lowfat milk substitute instead of water when mixing up dry batter)

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Pancakes Gluten Free

Servings: 12

To mix, add in water (or possibly egg and lowfat milk if you didn't add in these in advance). Batter should be slightly on the thin side. If it is too thin these will turn out like crepes.
You can experiment to find out how much batter is good for each batch in your family. I usually just pour some into a bowl and then add in water to the right consistency, and if I need more batter, I make more.
To cook, use a 1/4-1/3 c. measuring c. and scoop individual pancakes into a skillet sprayed with cooking spray or possibly lightly oiled.