1/2 c amaranth flour
1/2 c tapioca starch
1/3 c arrowroot starch
2 T grapeseed oil
2 fresh eggs
1/2 c milk of choice
2 t baking powder
1/2 t sea salt
1 t cinnamon
dollop two tablespoons of batter on hot oil griddle and drop a small hand full of wild frozen blueberries on top. when the underneath side is golden brown and the up side is bubbly, flip! be sure the center is fully cooked before removing from griddle. the blueberries add moisture to the batter that will sometimes take a little longer to cook.
smother with raw unfiltered honey and lots of butter.
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