In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well.
Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.
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.
Combine water, the amaranth, and a pinch of salt in a small saucepan.
Bring to a boil, reduce the heat and simmer for about 25 minutes or until all the water is abosorbed.
Serve like rice.
owl, combine the buckwheat flour, amaranth flour, cornmeal, baking powder, and
ater. Add the 1 cup amaranth, stirring well. Cover pan and
br>In small bowl, mix amaranth flour and flax seed meal
small bowl, mix the amaranth flour and chili powder.
Cook the amaranth (this may be done the
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.
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.
an or skillet. Spread the pancakes to 1.2 centimeter thickness
Microwave rolled oats and milk for 1 minute 45 seconds on high, then 3 minutes on 40% power.
Whisk together dry ingredients. Stir together wet ingredients until the egg is blended in well adding the the microwaved oats once they have cooled a little.
Stir together the wet and dry ingredients until well blended and let sit 2 minutes before cooking.
Heat a non-stick skillet or griddle to medium low heat. Cook 1/3 cup pancakes 2-3 minutes on each side.
Boil the water and add amaranth, bring back to boil, reduce
Combine amaranth and water in a saucepan
Although you can make this recipe with as little as 2
inutes.
Stir in the amaranth and 3 cups of water
heet.
Bring water and amaranth to a boil in a
To cook amaranth:
Place amaranth and water in a 2 quart pot with a lid.
Bring to a boil then reduce heat to low and simmer for between 20 and 30 minutes or until liquid has been absorbed.
Put amaranth in storage container and refrigerate for up to a week.
To put together fruit bowl:
Spoon desired amount of cooked amaranth into a bowl.
Add frozen berries.
Cover with plastic wrap and place in microwave on high for 2 1/2 minutes.
When heated, add maple syrup, cinnamon and chilled rice milk.
Stir and enjoy!
ow large you want your pancakes) at a time onto hot
Cream the chickpean rice miso in the 1 tbsp of water
Bring water, amaranth, and salt to boil. Cover then simmer on Med high for 20 minutes or until all water has evaporated. Transfer cooked amaranth into mixing bowl and allow to cool.
Combine remaining ingredients, except oil, amaranth and blend thoroughly. Mixture should hold patties together.
Add oil to large heated skillet.
Form amarnth into 8 medium-sized patties and brown on medium high for 8 to 10 minutes on each side.