Gluten-Free Pancakes

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½ cup ground cashews (use a blender or food processor)

1 Tbs. rice syrup

1½ cups amaranth, quinoa or rice flour

1¼ cup water

1 tsp. baking powder  (use Featherweight brand available at health food stores – potato starch)

2 Tbs. oil

¼ tsp. salt

 

Combine dry ingredients in medium bowl. Combine liquid ingredients in small bowl; mix well and lightly stir into dry ingredients. Cook pancakes on preheated, ungreased, non-stick griddle or frying pan. When bubbly and brown, turn. As batter thickens, add water, a tablespoon at a time, to keep cakes thin.