Amaranth Flax Pancakes Recipes

AMARANTH, RICOTTA AND GREENS PANCAKES

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.

AMARANTH PANCAKES

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.

AMARANTH & FLAX PANCAKES

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!

AMARANTH PANCAKES

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.

WHOLE-GRAIN PANCAKES

Steps:

• Combine buttermilk, flour, oats, amaranth, egg, flax seeds, chia seeds, olive oil, brown sugar, baking powder, vanilla extract, baking soda, and salt in a food processor or blender; blend until smooth.
• Heat vegetable oil on a griddle or skillet over high heat. Pour batter, about 1/4 cup per pancake, 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.

FLAX PANCAKES

Steps:

• Combine dry ingredients in medium bowl.
• In another bowl, beat together the eggs, cream and vanilla, then pouring it into the bowl of dry ingredients.
• Stir well and let sit for 3 minutes until it begins to bubble and thicken slightly. Using about 1/8 cup, spoon batter onto a hot, buttered griddle and let cook until some bubbles appear on the surface of the pancake. Carefully turn and cook the other side for just a minute.
• Serve with your favorite syrup.