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.
Ingredients
- 0.5 cups rice flour
- 0.5 cups sorghum flour
- 0.5 cups amaranth
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup almond milk
- 0.5 cups unsweetened applesauce
- 1 egg
- cooking spray
Instructions
-
1
Heat a griddle over medium heat.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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