Dessert: Amaranth Pancakes

Recipe by sueb These pancakes were developed to be dairy- and gluten-free. The slight crunch of amaranth makes these memorably delicious! Soy milk can be substituted for almond milk if desired.

This recipe includes superfoods such as:

Cinnamon, Apples

Health benefits of Amaranth Pancakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1/2 cup rice flour
1/2 cup sorghum flour
1/2 cup amaranth
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup almond milk
1/2 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.

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