Amaranth-kale griddle cakes

I recently bought whole amaranth for the first time. It is a small grain that reminds me a lot of quinoa. I ate some just as the whole grain, but I also saw this recipe in How to Cook Everything Vegetarian by Mark Bittman and wanted to try it out. Next time I will probably double the amount of kale I use, and I'll add more salt. Those changes are reflected in the recipe. This recipe was quite nice. The amaranth has a lot of texture, which is really nice and chewy in these cakes. And you know how I feel about kale. This is a perfect "breakfast-for-dinner" food. Not sweet like a lot of breakfast-for-dinners are but still good with maple syrup. Many different things could be subbed for the kale, or you can omit it altogether. I think peas or sweet potatoes would be particularly good.

Amaranth-kale griddle cakes
1 egg
1 cup chopped sauteed kale
1 cup cooked amaranth*
1/4 tsp salt
Black pepper
1/2 cup all-purpose flour
1/4 tsp baking powder
3 tbsp almond milk
1 tbsp fresh thyme

Using a fork, beat egg slightly. Beat in kale. Stir in amaranth, salt, and pepper. Stir in flour and baking powder. Add almond milk and try to make the mixture into a stiff batter. You may need to add a bit more almond milk. Stir in the thyme.

Heat a nonstick crepe pan over medium until it is hot. Plop the amount of batter you want down on the pan. Cook, turning once or twice, until both sides are lightly browned. Serve plain or with maple syrup or yogurt or a giant serving of kale.

*Cook amaranth like quinoa: Cover in twice its volume of water, bring to a boil, and let simmer until grain is done, about 15 minutes. Drain if necessary. I think 1 cup dry amaranth probably gives about 2 1/2 cups cooked, but don't hold me to it.