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Amaranth Breakfast Crepes
Rate Amaranth Breakfast Crepes
Avg. rating 3 from 2 votes.
Recipe Created By: Cathy Zeisler
1 cup amaranth flour
3/4 cup tapioca flour
1/4 cup chickpea (garbanzo) flour
3/4 cup arrowroot or cornstarch
1 tsp Ener-G Egg Replacer (optional)
1 tsp cinnamon
2 tsp baking powder
1 tsp salt
1 cup apple juice
1/4 cup oil
1 cup water
Mix all ingredients well to get lumps out. (You may want to use a mixer.) Batter will be very thin.
Put 1/4 to 1/2 cup batter on hot, non-stick skillet. Amount will depend on size of skillet. Cook until set. Flip, and cook til lightly browned on both sides.
Serve warm with your choice of fillings.
One filling option is to slice 3 bananas, stir in 2 Tbsp sugar, 1/2 tsp cinnamon, dash nutmeg, and 1/2 tsp lemon juice. Let this sit for 5 minutes and fill crepes.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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