Amaranth Pancakes Food

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AMARANTH PANCAKES



Amaranth Pancakes image

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

2 eggs
1/2 cup apple juice (or milk)
2 teaspoons oil
1/2 cup amaranth flour
1/2 cup tapioca flour
6 tablespoons arrowroot
1/2 teaspoon cinnamon (or try pumpkin pie spice)
1/2 teaspoon baking powder
1/4 teaspoon sea salt

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

AMARANTH PANCAKES



Amaranth Pancakes image

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

1/2 cup amaranth flour
3/4 cup white whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup low-fat buttermilk, at room temperature
1/2 cup whole milk, at room temperature
1 egg, well beaten
3 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons honey
Butter or oil, for greasing

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 & FLAX PANCAKES



Amaranth & Flax Pancakes image

I am basically "allergic to the universe." This recipe came from my personal desire to make pancakes which do not contain white flour or white sugar. The recipe is quick, simple and very healthy. The pancake itself is not sweet tasting because it has no sweetener, however, it can be easily sweetened by adding Stevia, Steviva, or some other sweetener to the batter. I have elected to sweeten the pancake by adding honey and fruit.

Provided by Suzie M

Categories     Breakfast

Time 10m

Yield 1 pancake, 1 serving(s)

Number Of Ingredients 7

2 tablespoons amaranth flour
2 tablespoons flax seeds (grind flaxseeds in coffee grinder)
1 egg
1/4 cup water
1 tablespoon butter
1 teaspoon honey
1/4 cup raspberries or 1/4 cup strawberry

Steps:

  • Heat lightly greased frying pan on medium heat.
  • A cast iron pan is preferred.
  • In small bowl, mix amaranth flour and flax seed meal.
  • Add egg to flour mixture.
  • Beat with whisk until well blended.
  • Add small amount of water to egg mixture then beat.
  • Do this several times until the batter is thick, yet not runny.
  • Pour batter into heated pan.
  • Cover with glass lid.
  • Flip after bubbles have formed.
  • This will take approximately one minute.
  • Cook for another one or two minutes.
  • Place on plate.
  • Allow butter to melt on pancake.
  • Then drizzle honey over pancake.
  • Add fruit and enjoy!

Nutrition Facts : Calories 327.1, Fat 25.3, SaturatedFat 9.6, Cholesterol 242, Sodium 159.8, Carbohydrate 17.3, Fiber 6.5, Sugar 10, Protein 10.5

AMARANTH, RICOTTA AND GREENS PANCAKES



Amaranth, Ricotta and Greens Pancakes image

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

1/2 cup amaranth
1 cup chicken stock or vegetable stock
Salt to taste
1 large bunch chard, stemmed and washed
1 cup (8 ounces) ricotta cheese
2 eggs, beaten
1/2 cup low-fat milk (2 percent)
5 tablespoons grated Parmesan
1/2 cup plus 2 tablespoons whole-wheat pastry flour or white whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped (about 2/3 cup)
2 large garlic cloves, minced
Freshly ground pepper
Olive oil or butter for the pan or griddle
Marinara sauce for serving (optional)

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



Amaranth Pancakes image

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

½ cup rice flour
½ cup sorghum flour
½ cup amaranth
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup almond milk
½ cup unsweetened applesauce
1 egg
cooking spray

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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