Channel the strength of the Mayans by starting your day with these fluffy gluten-free pancakes! Amaranth has endured the threat of near extinction, and is now taking center stage as the “grain of the future.”
Actually a seed, this tiny superfood was so sacred to Mesoamerican ancestors for its nutrient density that it was used in religious ceremonies and even considered a deity in some areas. When colonizing Catholics caught wind of this, it was banned. In Guatemala, it resurfaced, but those cultivating it during the Civil War were oppressed and again it was nearly lost.
I connected with a group of indigenous Mayan widows who had lost their husbands in the war and are now successfully rebuilding (and nourishing) their villages by cultivating and selling their organic amaranth. This story imbues the humble amaranth seed with an essence of empowerment and transformation!
DRY INGREDIENTS
1⁄4 cup amaranth flour
2 tablespoons + 1 teaspoon coconut flour (do not substitute)
1 teaspoon spices (cinnamon, cloves, ginger, and/or cardamom)
1⁄2 teaspoon baking powder
2 pinches of salt
WET INGREDIENTS
1⁄4 cup coconut milk
3 eggs
1 tablespoon honey
1 teaspoon apple cider vinegar
INSTRUCTIONS
In a medium bowl, combine all the dry ingredients. In a small bowl or cup, mix all the wet ingredients until the eggs are fully whisked. Add the egg mixture to the flour mixture, and stir well until you have an incorporated batter.
Heat a medium size skillet or griddle to medium-low heat, and add in a tablespoon of butter or coconut oil.
When the oil is hot, pour the batter onto the griddle, using about 1⁄4 cup for each pancake. Cook until golden brown on both sides.
Serve with maple syrup, butter/coconut oil and your favorite sliced fruit.
Article by Kassia Emily Fiedor
