This recipe is adapted from King Arthur Flour‘s Easy Amaranth Pancake recipe. Spelt is a high-protein, low-glycemic index primitive grain. Amaranth is a perennial grain high in protein and iron; it’s also a low-glycemic food. I was trying for something close to the Wild Roots Ancient Grain Pancake & Waffle Mix that I haven’t been able to find anymore after getting hooked on it and finishing off the massive bag I bought at Costco. Mine isn’t better; it’s just different. I will say, however, that this recipe is lighter than the Wild Roots version. The picture has pancakes with blueberries stirred into the batter, but blueberries or sliced bananas would be pretty great, too.
- 2 large eggs
- 1 1/4 cups milk (or non-dairy milk)*
- Add more milk for thinner pancakes, less for thicker cakes
- 3 tablespoons melted butter or vegetable oil
- 1 cup amaranth flour
- 1/2 cup spelt flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon Stevia in the Raw
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
Instructions
- Beat the eggs and milk until light and foamy. Stir in the butter or vegetable oil.
- Whisk the dry ingredients together to evenly distribute the salt, baking powder, and sugar.
- Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it’ll thicken slightly.
- Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
- Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once.
- Serve immediately. Note: These pancakes keep well in the fridge for a few days.
Michael Fuhlhage, Ph.D. 