Corn and Amaranth Griddlecakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2.25 oz amaranth flour1 oz Gluten Free All-Purpose Flour (your choice)1 tsp. baking powder.25 tsp baking soda.5 tsp salt3 oz. medium-grind GF cornmeal.25 C. Pine Nuts1.5 oz butter substitute of your choice.5 C. Blue Diamond Unsweetened Original Almond Milk1 large egg1 4-oz can diced fire-roasted green chilis, drained..5 C. fresh or thawed frozen corn kernels.5 C. thinly sliced scallions (white and green parts)1/2 medium jalapeno, stemmed, seeded and finely chopped.Olive Oil for pan
In a large bowl, sift the amaranth flour, GF all-purpose flour, baking powder, baking soda, and 3/4 tsp. salt. Whisk in the cornmeal and pine nuts.
Melt 2-1/2 Tbs. of the butter. In a medium bowl, whisk the milk, egg, and melted butter. Stir in the chilis.
Melt the remaining 1/2 Tbs. butter in a 10-inch nonstick pan over medium heat. Add the corn kernels, scallions, jalapeņo, and a pinch of salt; cook, stirring, until the corn shows a few light-brown spots, about 5 minutes. Stir the corn mixture into the wet ingredients. (You can prepare the griddlecakes to this point up to 4 hours ahead.)
When ready to cook the cakes, combine the wet and dry ingredients, being careful not to over mix. Heat about 2 tsp. of olive oil in a large nonstick pan or on a griddle over medium-high heat. Drop 1/4 cup of the batter at a time onto the hot pan and gently spread with the tip of a spoon to make 3-inch cakes. Cook the griddlecakes until tiny air bubbles begin to pop through the tops, 3 to 4 minutes; then flip them and cook until deep golden-brown and crisp on the bottom, about 3 minutes more. Transfer to a plate and keep warm. Repeat until all of the batter is cooked.
Serving Size: Makes about 10 cakes, 2 cakes per serving
Number of Servings: 5
Recipe submitted by SparkPeople user SAWILDE.
Melt 2-1/2 Tbs. of the butter. In a medium bowl, whisk the milk, egg, and melted butter. Stir in the chilis.
Melt the remaining 1/2 Tbs. butter in a 10-inch nonstick pan over medium heat. Add the corn kernels, scallions, jalapeņo, and a pinch of salt; cook, stirring, until the corn shows a few light-brown spots, about 5 minutes. Stir the corn mixture into the wet ingredients. (You can prepare the griddlecakes to this point up to 4 hours ahead.)
When ready to cook the cakes, combine the wet and dry ingredients, being careful not to over mix. Heat about 2 tsp. of olive oil in a large nonstick pan or on a griddle over medium-high heat. Drop 1/4 cup of the batter at a time onto the hot pan and gently spread with the tip of a spoon to make 3-inch cakes. Cook the griddlecakes until tiny air bubbles begin to pop through the tops, 3 to 4 minutes; then flip them and cook until deep golden-brown and crisp on the bottom, about 3 minutes more. Transfer to a plate and keep warm. Repeat until all of the batter is cooked.
Serving Size: Makes about 10 cakes, 2 cakes per serving
Number of Servings: 5
Recipe submitted by SparkPeople user SAWILDE.
Nutritional Info Amount Per Serving
- Calories: 304.4
- Total Fat: 15.0 g
- Cholesterol: 37.0 mg
- Sodium: 591.2 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 4.7 g
- Protein: 8.0 g
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