In a medium bowl, sift together the amaranth flour, oat flour, sweet rice flour, tapioca starch, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
Whisk together the milk, egg yolks, melted butter, and vanilla extract in a small bowl. Set aside.
Using a stand mixer or an electric mixer, beat the egg whites on high speed until they stiff peaks form, about 2-3 minutes.
Add the milk mixture to the dry ingredients and whisk until thoroughly combined. Fold in the whole grain amaranth, if using. Gently fold the whipped egg whites into the batter until just combined - do not over mix.
If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour ¾-1 cup of batter into the middle of the waffle iron and cook for 60-90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to a plate and repeat with remaining batter.
Divide among 4 plates and serve topped with poached pear, candied popped amaranth, pear syrup, and whipped cream (recipes below)
Spiced Chai Poached Pears & Pear Syrup
Prepare the poached pears and pear syrup according to the recipe here.
Candied Popped Amaranth
Heat a large deep skillet or saucepan over high heat for at least 3 minutes. Have a bowl nearby to pour the popped amaranth into.
Put the ¼ cup whole grain amaranth into the pan and watch it pop! It should start popping in about 10 seconds. Keep cooking, stirring, until it's completely popped a few seconds longer, being careful not to burn it. When it's finished popping, quickly pour the popped amaranth into a bowl to cool. Measure out 1 cup popped amaranth and transfer it to a heat-proof mixing bowl.
In a small pot, heat the water and sugar over medium high heat, stirring until the sugar melts. Cook, stirring, until the sugar turns dark amber colored and smells caramelized. Pour the caramelized sugar over the amaranth and stir to combine.
Pour the candied amaranth onto a baking sheet and spread it out to cool. Break it apart to sprinkle on top of waffles.
Whipped Cream
In the bowl of stand mixer fitted with the whisk attachment, with a hand mixer, or by hand, whisk together the cream, powdered sugar, and vanilla extract until soft peaks form.
Serve dollops on top of waffles.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.