These pancakes were developed to be dairy- and gluten-free. The slight crunch of amaranth makes these memorably delicious! Soy milk can be substituted for almond milk if desired.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Ingredients
- ½ cup rice flour
- ½ cup sorghum flour
- ½ cup amaranth
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup almond milk
- ½ cup unsweetened applesauce
- 1 egg
- cooking spray
Steps
- 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.
