AMARANTH PANCAKES
Amaranth, packed with amino acids, fiber, iron, calcium and magnesium, is a great way to add nutrient-rich foods to your diet without increasing your overall intake. Ground into a flour, it's easily worked into a variety of gluten-free foods. Combined with white whole-wheat flour and blended with honey to balance out amaranth's grassy notes, it makes textured but light whole-grain pancakes. First cultivated in Central America, amaranth typically top lists of South American "super foods" alongside quinoa. With pre-Colombian roots stretching back 5,000-plus years, it knows something about going long.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Sift together the dry ingredients in a medium mixing bowl.
- Separately, whisk together the buttermilk, milk, egg and melted butter. Pour into the flour mixture and stir to combine, do not over-mix. Allow batter to rest for 10 minutes.
- Heat a pan or cast-iron skillet over medium until hot. Brush lightly with butter or oil. Spoon the batter (about 1/4 cup) onto the skillet. Cook until bubbles appear along the surface, 1 to 2 minutes. Flip and cook on the other side, 1 to 2 additional minutes. The pancakes should be neither too dark nor too pale. Adjust the heat as needed so that they brown evenly. Repeat with remaining batter. Serve warm with honey or syrup and topped with fruit with additional nutritional benefit like blueberries, blackberries or pomegranates.
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
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
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EASY AMARANTH PANCAKES RECIPE | KING ARTHUR BAKING
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- Stir in the butter or vegetable oil., Whisk the dry ingredients together to evenly distribute the salt, baking powder, and sugar., Gently and quickly mix into the egg and milk mixture.
- Let the batter rest for at least 15 minutes, while the griddle is heating; it'll thicken slightly., Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F.
- Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately., Drop 1/4 cupfuls of batter onto the lightly greased griddle.
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