Submitted by Denise
Amaranth (Amaranthus sp. — Family Amaranthaceae) is a broadleaf plant that develops brilliantly colored grain heads producing thousands of tiny seeds. The seeds are tiny (1/32″), lens shaped, and are a golden to creamy tan color, sprinkled with some occasional dark colored seeds. It is once of the highest-protein grains and can be cooked as a cereal, ground into flour, popped like popcorn, sprouted, or toasted.
To make flour, harvest the grain when the plants are as dry as possible. Remove the seeds and bake in the oven at 200° F until dry. Fill a coffee grinder up to the blades with amaranth seed and grind to flour. Repeat until you have the desired amount.
1 Cup Amaranth Flour
1/2 Cup Pecan Flour
1/4 Cup wheat germ
2 Tbsp Sugar
2 Tsp Baking Powder
1 Cup Milk
1 Tbsp Oil
Mix dry ingredients and wet ingredients in separate bowls before combining together. Lightly butter a griddle. Wipe off thoroughly with a paper towel.
Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set. Serve immediately.