July got away from me with no recipe postings, due to regular summer busy-ness, a new baby in my sister's family, and a bout of hot summer weather that kept me out of the kitchen.
These amaranth pancakes were a hit with my baby, who liked sinking her new teeth into the dense and chewy little cakes. Halved fresh raspberries would be a nice substitute for blueberries. Leftovers are best reheated in the microwave. They do not do well in the toaster, unless you like a lot more crunch to your pancakes than I do.
1/2 cup amaranth flour
1/2 cup tapioca flour
1/4 cup potato starch flour
1/4 cup flaxseed meal
1/2 tsp baking soda
sprinkle of salt
2 eggs
1/2 cup buttermilk
2 tsp oil
1/2 cup blueberries
In a medium bowl, whisk flours and starches, baking soda, and salt.
In a small bowl, whisk together eggs, buttermilk, and oil until well blended.
Stir wet ingredients into dry ingredients, just to combine. Fold in blueberries.
Spoon by the generous, dolloppy tablespoonful onto a hot, lightly greased griddle. Turn once, after set on one side.
Makes about 12 smallish (2 1/2-3") pancakes.
