Ingredients with Measurements:
- 1 cup amaranth flour
- 1 cup mashed sweet potato
- 1/2 cup almond milk
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp coconut oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine amaranth flour, baking powder, salt, cinnamon, and nutmeg.
2. Add mashed sweet potato, almond milk, and egg to the dry ingredients. Mix well until the batter is smooth.
3. Heat a non-stick skillet over medium heat. Add coconut oil to the skillet.
4. Using a 1/4 cup measuring cup, scoop the batter and pour it onto the skillet. Cook for 2-3 minutes on each side or until golden brown.
5. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 27g
Protein: 6g
Fiber: 4g
Substitutions for ingredients:
- Almond milk can be substituted with any other plant-based milk.
- Coconut oil can be substituted with any other oil.
Variations:
- Add chopped nuts or dried fruits to the batter for extra texture.
- Add a tablespoon of honey or maple syrup to the batter for extra sweetness.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the pancakes warm with your favorite toppings.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup.
Garnishes:
Top the pancakes with fresh fruit, whipped cream, or chopped nuts.
Pairings:
Serve the pancakes with a side of bacon or sausage.
Suggested side dishes:
Serve the pancakes with a side of scrambled eggs or a fruit salad.
Troubleshooting advice:
- If the batter is too thick, add more almond milk.
- If the pancakes are sticking to the skillet, add more oil.
Food safety advice:
Make sure the sweet potato is fully cooked before mashing it.
Food history:
Amaranth is an ancient grain that was used by the Aztecs and Incas. It is high in protein and fiber.
Flavor profiles:
The sweet potato adds sweetness and moisture to the pancakes, while the cinnamon and nutmeg add warmth and spice.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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