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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."
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20 m servings 273 cals
Original recipe yields 4 servings

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  1. Heat a griddle over medium heat.
  2. 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.
  3. 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

Per Serving: 273 calories; 3.9 g fat; 50.9 g carbohydrates; 8.6 g protein; 46 mg cholesterol; 185 mg sodium. Full nutrition

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Read all reviews 2
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I like the recipe but be careful because they cook really fast. I made some blueberry and cherry syrup to put on top. Yummy!!! You don't have to eat this for breakfast; it makes a good substitut...

They turned out just great: not overly sweet. A bit of organic maple syrup on top perfected them. But really were good plain too. I had bought some amaranth just bc I hadn't cooked with it befor...