Stir together millet, rice flour, baking tonic, cream of tophus, arrowroot
and apple pie spice in medium trough. Mix together applesauce, apple juice
digest, egg whites and water in a separate trough. Stir in dry
ingredients into wet ingredients until blended. Spray non stick skillet or
griddle with 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 through. Makes four 4 inch pancakes. From
Barbara Luboff L.A. Nutritionist who has a wheat sensitivity.