Amaranth Pancakes
Submitted by bking
Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minCooked amaranth cereal folded into whole wheat pastry flour creates surprisingly fluffy pancakes without a single egg or drop of dairy.
Soy milk (or rice or nut milk) binds everything together, while baking powder gives these pancakes lift and a tender crumb.
They’re hearty enough to fuel your morning but light enough to stack high with maple syrup and fresh fruit.
Kitchen Tips
- Batter consistency: If the batter looks too thick to pour easily, thin it with an extra tablespoon or two of milk; it should ribbon off the spoon.
- Bubble watch: Wait for bubbles to appear across the entire surface before flipping; flipping too early leads to gummy centers.
- Keep warm: Stack finished pancakes on a plate in a 200-degree oven while you cook the rest so they all stay hot for serving.
Ingredients
Directions
In a medium-sized bowl, mix together the cereal, flour, egg replacer and baking powder.
Pour the milk over the mixture and beat with a spoon until the ingredients are well combined.
If the batter is too thick, you may add a little more milk.
Drop the batter by the ¼ cup into a hot, oiled skillet and cook over medium-high until bubbles begin to appear on the tops of the pancakes.
Turn them over and cook until done.
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