Mexican

Corn and Amaranth Griddlecakes is for Dinner.

Corn and Amaranth Griddlecakes takes 20 minutes to prepare.

Corn and Amaranth Griddlecakes takes 20 minutes to cook.

Corn and Amaranth Griddlecakes makes 5 servings.

The ingredients for Corn and Amaranth Griddlecakes are:

2.25 oz amaranth flour
1 oz Gluten Free All-Purpose Flour (your choice)
1 tsp. baking powder
.25 tsp baking soda
.5 tsp salt
3 oz. medium-grind GF cornmeal
.25 C. Pine Nuts
1.5 oz butter substitute of your choice
.5 C. Blue Diamond Unsweetened Original Almond Milk
1 large egg
1 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

Here is how you make Corn and Amaranth Griddlecakes:

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, jalape?o, 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 servingNumber of Servings: 5Recipe submitted by SparkPeople user SAWILDE.

The nutritional information for Corn and Amaranth Griddlecakes is:

• Servings Per Recipe: 5
• 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

Corn and Amaranth Griddlecakes is Mexican cuisine.

The dietary needs meet for Corn and Amaranth Griddlecakes is Gluten Free