Amaranth Pancakes

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup amaranth flour
• 1/2 cup arrowroot powder
• 1/2 cup ground almonds
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the amaranth flour, arrowroot powder, ground almonds, baking soda and ground cinnamon together in a large bowl.

2. In a separate bowl, whisk the water, lemon juice, vegetable oil and honey until the honey is mostly dissolved.

3. Pour the wet mixture into the dry ingredients and stir until just combined into a smooth batter. Let it rest for 5 minutes while the pan heats.

4. Heat a nonstick skillet or griddle over medium heat and lightly brush it with a little vegetable oil.

5. Pour in a scant ladleful of batter for each pancake, spreading gently to form rounds about 4 inches (10 cm) wide.

6. Cook for 2 to 3 minutes, until bubbles break on the surface and the edges look set, then flip carefully.

7. Cook the other side for 1 to 2 minutes until golden, then transfer to a plate. Repeat with the remaining batter, adding oil to the pan as needed.

8. Serve the pancakes warm.