Amaranth Pancakes

4 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Recipe by  MOONDOGE

“These are quite tasty. If you can't find ingredients in your grocery store, check out a health food store. You may substitute your favorite ground nuts for the almonds if you like.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.

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Reviews (4)

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Well, I didn't like them but my little kids did (ages 2 and 4). They stuck and were ruined on my electric non-stick griddle but worked out okay in a regular frying pan(go figure?). Certainly a healthy alternative to those with wheat allergies. I might make them again, just not sure. They were a bit dense and doughy, not light or fluffy like regular pancakes (or even rice based pancakes) but I assume that's the amaranth flour? Definitely worth a try, at least once.



My boyfriend raved about these, and I thought they were very good, too. I did not have arrowroot powder, so I substituted an equal amount of potato starch. I didn't have any trouble with the pancakes sticking to the pan as other reviewers did, so my substitution may have been the key. The pancakes were a bit thin, yet still fluffy (not dry) and the flavor was great. Will try adding just a bit extra potato starch next time to see if that makes them a little thicker.



We found that the batter was a tad runny and that the first pancake was a bit dense and stuck to the pan. Added one egg and a abit more flour to the batter and not only did this make the pancakes more fluffy, but solved the sticking issue as well! Will make again for sure and adding it to the recipe box now!

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Amount Per Serving (6 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet



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Blue Cornmeal Pancakes


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Coconut Buckwheat Pancakes