Amaranth Pancakes
This pancake recipe is gluten free and can be enjoyed by those who are glucose intolerant. Half a cup of applesauce or yogurt can be used for a more moist batter. Substitute any kind of nut for the almonds. Buckwheat can also be substituted for the amaranth and rice flour or cornstarch can be substituted for rice flour. This recipe is also cholesterol free.
Ingredients:
1 cup amaranth flour
½ cup arrowroot powder
½ cup ground almonds
1 tsp. baking soda
1 tsp. ground cinnamon
1 ¼ cup of water
2 Tbsp. lemon juice
2 Tbsp. vegetable oil
2 Tbsp. honey
Directions:
1.In a large bowl, combine amaranth flour, arrowroot powder, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, vegetable oil and honey; mix well. Stir liquids into flour mixture; mix well.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 Tbsp. for each pancake. Brown on both sides and serve hot.
Nutritional Information:
Servings per recipe: 6
Amount per serving: 1
Calories: 258
Cholesterol: 0mg
Total Fat: 12.7g
Banana Chocolate Chip Pancakes
This recipe makes about 8 six inch pancakes. This recipe can also be modified according to flavor preferences. For a more banana flavor; add a full cup of mashed banana. Use only ¼ cup of chocolate chips for less chocolate flavor. Banana and chocolate chip amounts can be modified according to preference. Serve with butter and syrup or top with whipped cream and fresh banana slices.
Ingredients:
2 eggs
2 cups of flour
1/3 cup vegetable oil
1 ½ cups of milk
½ cup mashed banana
1 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. salt
½ cup mini semi sweet chocolate chips
Directions:
1.Spray pan or skillet with non stick cooking spray or butter. Heat pan or skillet for about two minutes.
2.Beat eggs in a medium mixing bowl with an electric mixer for about one minute on medium speed.
3.Add and mix in flour, oil, milk, banana, sugar, baking powder, and salt. Mix until smooth and stir in chocolate chips.
4. Pour one half cup of batter onto the center of the skillet. Cook until edges become golden and the bubbles in the batter begin to break between 30 seconds and one minute. Flip and cook other side for about the same amount of time. Serve hot.
Cheddar Corn Pancakes
This savory recipe can be enjoyed with additions such as cauliflower, zucchini, jalapeño peppers, black bean salsa, and sour cream. This recipe is nicely complemented with a protein such as chicken. Try for lunch or as a dinner side dish.
Ingredients: 2 Tbsp. butter
2 eggs
¾ cup milk
1 cup cornmeal
½ cup all purpose flour
1 Tbsp. white sugar
2 tsp. baking powder
½ tsp. salt
1 (8.75 ounce) can sweet corn, drained
½ cup shredded cheddar cheese
Directions:
1.Melt butter in a large non stick skillet and set aside to cool slightly.
2.In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, sugar, baking powder, and salt. Mix until just combined. Add corn, cheese, and melted butter from skillet and mix just until combined.
3.Heat the same skillet over medium heat until hot. Drop batter by ¼ cupfuls onto the hot skillet and cook until golden brown, about two minutes per side. Repeat with the remaining batter. Serve hot with syrup.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 398
Cholesterol: 140mg
Total Fat: 15.7g
Vanilla and nutmeg can be added to the batter for some extra flavor. Butter milk can be substituted for the lemon juice. Try adding some thinly sliced apples to the batter or as a topping.
