I have amaranth to use up.
Consider yourself forewarned that you'll probably be seeing a few amaranth recipes around here in the next little while.
I bought it on a whim and I sorta hate it.
The flavor is just too 'earthy' for me.
I've ground it into flour in hopes that I can disguise the flavor in some baked goods.
Like baked goods with chocolate.
You know the stuff that desecrates the goodness and sanctity of amaranth?
You know what I'm talking about.
This recipe works well to conceal amaranth's yuck factor.
In fact, I think I could've even used more amaranth flour and less all purpose flour.
They ended up just tasting like a not too sweet, whole wheat pancake. We ate them with big dollops of Greek yogurt (as an alternative to whip cream) and they were pretty good.
I even made a second batch of these and froze some for toaster pancakes during the week.
If you don't have amaranth flour to use up, like me, substitute any other type of flour.
Honey Amaranth Pancakes
Makes about 12
Adapted slightly from Fake Food Free originally from ''Good to the Grain'' by Kim Boyce.
⅓ cup amaranth flour
¼ cup flaxseed meal
1 cup whole wheat flour (I used spelt)
1 cup all purpose flour (or white whole wheat)
2 tbsp sugar
1 tsp baking soda
2 tsp baking powder
¾ tsp salt
2 cups buttermilk (or 2 cups minus 1 tbsp milk added to 1 tbsp lemon juice)
2 eggs, lightly beaten
¼ cup honey
2 tbsp melted butter
1. In a medium bowl mix together all the dry ingredients (first 8 ingredients). Make a well in the center and add the buttermilk, eggs, honey and melted butter.
2. Use a spatula to gently blend the ingredients until barely mixed. (Lumps are fine)
3. Heat a griddle or frying pan on medium high heat. Pour batter onto griddle using about ¼cup for each pancake. Brown on both sides and serve hot.