Best 4 Amaranth Pancakes Recipes
Amaranth pancakes are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. Made with amaranth flour, which is a gluten-free and high-protein flour, these pancakes are packed with essential nutrients and have a slightly nutty flavor. They are also a good source of fiber, iron, and calcium, making them a healthy and satisfying meal. Amaranth pancakes can be made with a variety of toppings, such as fruit, nuts, or syrup, and can be served with a side of bacon or sausage for a complete breakfast.
Here are our top 4 tried and tested recipes!
AMARANTH, RICOTTA AND GREENS PANCAKES
These pancakes are inspired by another recipe, for rice, beet greens and ricotta blinis. They are made with amaranth, a high-protein, gluten-free grain and have a lighter texture than the rice cakes. Cooked amaranth is good in baked goods and griddled cakes because it's so moist. I cooked the amaranth in homemade turkey stock (made and frozen after Thanksgiving), and the stock gave it a very nice flavor; I recommend cooking it in some kind of flavorful stock, whether it's vegetable, chicken or turkey.
Provided by Martha Rose Shulman
Time 1h15m
Yield About 20 2 1/2- to 3-inch cakes, serving 6
Number Of Ingredients 17
Steps:
- Cook the amaranth. Combine with the stock and salt to taste in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer 30 minutes, until all of the liquid has been absorbed. Remove from the heat and let sit for 15 minutes or longer without disturbing.
- Steam the greens above 1 inch of boiling water for about 1 to 2 minutes, just until wilted. Remove from the heat, allow to cool and squeeze out excess water. Chop fine. You should have 1 cup chopped blanched chard.
- Heat the oil over medium heat in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 seconds. Add the greens, season with salt and pepper, stir together until well coated with oil, and remove from the heat.
- In a large bowl, beat together the ricotta, eggs, milk and Parmesan. Sift together the flour, baking powder and salt and whisk into the ricotta mixture. Stir in the greens, amaranth and pepper.
- Heat a griddle or a heavy nonstick skillet over medium-high heat. Brush with olive oil or butter, enough to coat the bottom, and drop the batter in by the heaped tablespoon (or use a small ladle or a 1/4-cup measuring cup, filling it only partway). The pancakes should be 2 1/2 to 3 inches in diameter. Cook for about 3 minutes, until lightly browned and risen, and turn over. Cook for another 3 minutes, until brown on the other side. The pancakes will be moist in the middle, but there should not be a raw flour taste. Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven. Serve with a dollop of tomato sauce.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 12 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 643 milligrams, Sugar 4 grams, TransFat 0 grams
EASY AMARANTH PANCAKES
These are quite tasty. If you can't find ingredients in your grocery store, check out a health food store. You may substitute your favorite ground nuts for the almonds if you like.
Provided by MOONDOGE
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well.
- Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 32.2 g, Fat 13.4 g, Fiber 3.2 g, Protein 5.8 g, SaturatedFat 1.3 g, Sodium 211.8 mg, Sugar 7.2 g
AMARANTH PANCAKES
These pancakes were developed to be dairy- and gluten-free. The slight crunch of amaranth makes these memorably delicious! Soy milk can be substituted for almond milk if desired.
Provided by sueb
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a griddle over medium heat.
- Whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. Stir almond milk, applesauce, and egg into flour mixture until batter is just combined.
- Spray griddle with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 50.9 g, Cholesterol 46.5 mg, Fat 3.9 g, Fiber 5.2 g, Protein 8.6 g, SaturatedFat 0.9 g, Sodium 185.2 mg, Sugar 5.5 g
AMARANTH PANCAKES
This recipes originated from the back of the package of Bob's Red Mill Amaranth flour. The recipe has been doubled. These are really good, one of my friends said they taste similar to sopapillas. Serve with syrup or honey. Great with Agave nectar as a low glycemic sweeter. Use like a dessert crepe with fruit and ice cream. A great way to eat whole grain and cut out white flour. For the oil I use coconut (may need to melt), olive oil or grape seed oil.
Provided by Ronda lynne
Categories Breakfast
Time 17m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg, add juice or milk, and oil.
- Mix dry ingredients together in separate bowl. Add to egg mixture a little at a time, mixing well after each addition.
- Heat griddle or shallow pan to medium heat and cook until golden brown on both sides. I often add extra cinnamon after I pour them in the pan.
Nutrition Facts : Calories 64.7, Fat 2.2, SaturatedFat 0.5, Cholesterol 42.3, Sodium 91.8, Carbohydrate 9.2, Fiber 0.7, Sugar 1.4, Protein 2
Tips:
- Use ripe bananas. The riper the bananas, the sweeter and more flavorful your pancakes will be. If your bananas are not ripe enough, you can ripen them quickly by placing them in a paper bag with an apple or pear for a few hours.
- Add a little spice. A dash of cinnamon, nutmeg, or ginger can add a warm and inviting flavor to your pancakes. You can also add a pinch of salt to balance out the sweetness of the bananas.
- Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Cook the pancakes over medium heat. Cooking the pancakes over medium heat will help them cook evenly without burning.
- Serve the pancakes immediately. Amaranth pancakes are best served hot off the griddle. You can top them with butter, syrup, honey, or your favorite fruit.
Conclusion:
Amaranth pancakes are a delicious and nutritious breakfast option. They are easy to make and can be enjoyed by people of all ages. So next time you are looking for a quick and healthy breakfast, give amaranth pancakes a try!
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