a meal of meat and vegetable-based Korean-style noodles.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup rice flour
- ½ cup sorghum flour
- ½ cup amaranth
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup almond milk
- ½ cup unsweetened applesauce
- 1 egg
- cooking spray
Instructions
- Heat a griddle over medium heat.
- 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.
- 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
| Calories | 273 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 185 mg |
| Sugars | 6 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
They turned out just great: not overly sweet. A bit of organic maple syrup on top perfected them. But really were good plain too. I had bought some amaranth just bc I hadn’t cooked with it before. Used chestnut flour instead of sorghum flour bc had the former and not the latter. Other than that I made as directed. And they hit the spot ! Satisfied my pancake craving!
I like the recipe but be careful because they cook really fast. I made some blueberry and cherry syrup to put on top. Yummy!!! You don’t have to eat this for breakfast; it makes a good substitute for cornbread.