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Prep Time: 7 Minutes Cook Time: 10 Minutes |
Ready In: 17 Minutes Servings: 10 |
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This recipes originated from the back of the package of Bob's Red Mill Amaranth flour. The recipe has been doubled. These are really good, one of my friends said they taste similar to sopapillas. Serve with syrup or honey. Great with Agave nectar as a low glycemic sweeter. Use like a dessert crepe with fruit and ice cream. A great way to eat whole grain and cut out white flour. For the oil I use coconut (may need to melt), olive oil or grape seed oil. Ingredients:
2 eggs |
1/2 cup apple juice (or milk) |
2 teaspoons oil |
1/2 cup amaranth flour |
1/2 cup tapioca flour |
6 tablespoons arrowroot |
1/2 teaspoon cinnamon (or try pumpkin pie spice) |
1/2 teaspoon baking powder |
1/4 teaspoon sea salt |
Directions:
1. Beat egg, add juice or milk, and oil.
2. Mix dry ingredients together in separate bowl. Add to egg mixture a little at a time, mixing well after each addition.
3. Heat griddle or shallow pan to medium heat and cook until golden brown on both sides. I often add extra cinnamon after I pour them in the pan.
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