Amaranth pancakes are nutty and substantial.
Without gluten you won’t get light and fluffy diner-style pancakes. Nonetheless, they have a delicious, cake-like texture that will carry you until lunch. Maybe you’d like to consider making a double batch and carrying a few with you for hearty mid-afternoon snack? Cultivated by the Aztecs 8,000 years ago, amaranth was a major staple of ancient diets in Mexico and Central America. It is now used throughout the world and provides many health benefits. Recently, Amaranth is gaining more attention due to its remarkable nutrition. It is gluten-free and is the only grain with a documented Vitamin C content. It has high protein content, as well as antioxidant and anti-inflammatory properties; its high in calcium, iron, phosphorus, carotenoids and fiber. Enjoy this beneficial ancient grain along with the other vitamin- and mineral-rich ingredients in these hearty pancakes.
Make a well in the middle of the dry ingredients. Gently pour liquid into the well. Using a wooden spoon, go around the outside edge of the dry ingredients to gently pull the dry into the liquid. Mix like this as gently as you can, just until all the ingredients are wet, but some bits of dry remain.
Drop the batter onto a lightly oiled griddle or frying pan, heated to medium-high. When edges begin to bubble, flip and cook other side.
Preparation: 15 minutes
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