Ingredients and Weight:
- Amaranth flour: 2 cups (180g)
- Whole wheat flour: 1 cup (120g)
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Buttermilk: 1 1/2 cups (360ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Honey or maple syrup, for serving
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large bowl, whisk together the amaranth flour, whole wheat flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Heat a large skillet or griddle over medium-low heat. Grease with cooking spray or butter.
- Pour about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown.
- Serve immediately with honey or maple syrup.
Nutritional Information:
- Calories: 250 per serving (2 pancakes)
- Carbohydrates: 45g
- Protein: 10g
- Fat: 5g
Dish Characteristics:
Fluffy, hearty, and flavorful
Rich in whole grains and fiber
Suitable for breakfast, brunch, or lunch
Can be served with various toppings (e.g., fresh fruit, nuts, whipped cream)
User Comments:
- "These pancakes are delicious and so filling! I love the nutty flavor of the amaranth flour."
- "I've been looking for a healthy pancake recipe, and these are perfect. They're easy to make and taste amazing."
- "I served these pancakes to my family, and they were a huge hit. Everyone loved them!"
Special Precautions and Tips:
- Amaranth flour can be found in most major grocery stores or online.
- The batter can be made ahead of time and refrigerated for up to 24 hours.
- If the batter becomes too thick, add a little more buttermilk. If it becomes too thin, add a little more flour.
- Do not flip the pancakes too early, or they will tear.
- Serve the pancakes warm with your favorite toppings.
