Amaranth’s natural nuttiness will complement the pronounced flavor of whole wheat in this recipe. The seed’s high saponin content can impart a soapy or bitter flavor. You can prevent this by rinsing the seeds several times in cool water before cooking.
- 1/2 cup cooked amaranth grains (see instructions, below)
- 3/4 cup whole-wheat flour (for gluten-free, substitute sorghum or millet flour)
- Pinch of salt 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup applesauce puréed
- 1 egg beaten
- 3 tablespoon melted butter
- To cook amaranth grains, place three times the amount of water as grain in a saucepan and bring to a boil. (For example, 1 1/2 cups water to 1/2 cup uncooked amaranth.) Cook until liquid is completely absorbed, about 10 minutes. Allow to cool completely.
- In a large mixing bowl, combine the cooked amaranth, flour, salt, baking powder, and baking soda.
- In a separate bowl, stir together the buttermilk, applesauce, beaten egg, and melted butter, and then pour this over the flour mixture. Mix thoroughly.
- For small, medallion-sized pancakes, ladle three heaping tablespoonfuls of batter onto a hot, lightly-oiled cast-iron skillet and cook until the surface of the batter is bubbly.
- Flip the pancakes and cook for 1 minute longer. Serve with your favorite fruit jam or syrup. These pancakes aren’t very sweet; for a savory serving option, top them with sour cream and chopped chives or scallions.