Pancakes do not require gluten for structure. There are many recipes for these made with gluten free whole grain flours, amaranth, buckwheat, quinoa, teff, oat and brown rice pancakes. There are also recipes for pancakes made with whole grain wheat flours Kamut and spelt. For the most nutrients avoid the recipes or mixes made with potato starch, tapioca starch, cornstarch and white rice flour. Gluten free flour mixes are often made with large amounts of these starches.
Amaranth flour, ground from tiny seeds of the amaranth plant, is whole grain with high levels of the complete protein lysine.
Amaranth Pancakes
18-2 1/2 inch pancakes (1 Tablespoon batter each)
In a bowl, mix flour, salt, baking powder and sugar.
3/4 cup amaranth flour
1/8 teaspoon salt
1 teaspoon baking powder
2 teaspoon sugar
Beat eggs into milk. Add fat.
2 eggs
1/2 cup + 2 Tablespoon skim milk
1 Tablespoon melted butter or oil
Pour liquids into dry. Mix only until flour is not visible.
Allow batter to sit for 5-30 minutes.
Heat skillet over medium heat. Brush grill with butter. Scoop 1 Tablespoon batter onto skillet. Grill until bubbles form across the surface of the pancake. Turn and heat the other side until brown.
Serve with fruit, an egg or local maple syrup.
To make bigger batches, double or triple and freeze leftovers. Serve versatile pancakes for breakfast, lunch or dinner.
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