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.
Original recipe makes 4 servings
Ingredients
1/2 cup rice flour
1/2 cup sorghum flour
1/2 cup amaranth
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup almond milk
1/2 cup unsweetened applesauce
1 egg
cooking spray
-
PREP
10 mins
-
COOK
10 mins
-
READY IN
20 mins
Directions
- 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
Calories: 273 kcal
Carbohydrates: 50.9 g
Cholesterol: 53 mg
Fat: 3.9 g
Fiber: 5.2 g
Protein: 8.6 g
Sodium: 185 mg