Ingredients for Amaranth Pancakes
- 2 large eggs
- Apple Juice
- 1/4 cup melted coconut oil (or olive/grape seed oil) + lightly oiled griddle
- 2 cups amaranth flour
- Tapioca Flour
- Arrowroot
- extra cinnamon (to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup milk (or orange juice)
- 2 tablespoons sugar
- 1 teaspoon baking soda
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How to Make Amaranth Pancakes
- In a large bowl, whisk together 2 large eggs, 1 cup milk (or orange juice for a tangy twist), and 1/4 cup melted coconut oil (or olive/grape seed oil).
- In a separate bowl, whisk together 2 cups Bob's Red Mill amaranth flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Sprinkle with extra cinnamon during cooking for an added warmth.
- Serve immediately with your favorite toppings, such as maple syrup, honey, agave nectar, fresh fruit, and whipped cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
2g
Carbs
3g
