Like pancakes? Me too. Feel guilty after you eat them? Sure, if you eat the ones made from a box. Pancakes should be healthy, so try this recipe made with amaranth instead of flour. Amaranth is a gluten-free complex carbohydrate and a complete protein. Top them off with some Saucy Berries and call it a guilt-free brunch!
¼ dry amaranth
1 cup water
2 whole eggs
2 tbsp of ground flax seed
½ tsp coconut oil
vanilla extract, a few drops
cinnamon, to taste
Cook the amaranth with the instructions that are (hopefully) on the bag/box. If not, try ¼ cup of amaranth to 1 cup of boiling water, cover, reduce heat to medium-low and let simmer until water is absorbed, about 20 minutes. Once amaranth is cooked set aside to cool for a few minutes and prepare a pan with a ½ tsp of coconut oil on medium heat. Crack two eggs into the pot of amaranth, add the ground flax seed, a few drops of vanilla extract and a few pinches of cinnamon, mix well. The batter is now ready to be cooked. Makes 3-4 medium size pancakes (big breakfast for one).
Tip: make the pancakes smaller rather than larger and wait 3-5 minutes (on medium heat) before flipping to ensure that they won’t fall apart.
Cut of a couple handfuls of strawberries, raspberries, blueberries, blackberries (or any of your favorite fruits for that matter), and toss them in a small pot to stew on med-high for about 10 minutes; mix frequently.
Tip: Do this while cooking the pancakes and it will all be done at the same time.
This article was originally published on www.NaturallySavvy.com.
*Image of “pancakes” via Shutterstock