Amaranth Pancakes

stack of amaranth pancakes with melting butter

Amaranth pancakes are easy to make and a great way to use up over-ripe bananas. You can achieve many subtle flavor variations with your choice of wet ingredients and oils. For example, buttermilk makes a light, fluffy cake; regular milk tightens the crumb. Doubling the number of eggs lightens the cakes. Using Coconut oil gives your pancakes a lush tropical taste, and using canola oil reduces the taste bigness, making a more suitable breakfast for finicky eaters.


1 cup of Amaranth Flour Blend (see below)
1 medium overripe banana
1 cup buttermilk
1 large egg
2 TBLS cooking oil

Amaranth Flour Blend

1 1/2 cups brown rice flour
1 1/2 cups tapioca starch
2/3 cup amaranth flour
1 heaping cup gluten-free rolled oats
2 TBLS granulated sugar
1/4 tsp salt
2 tsp baking powder
2 tsp baking soda


1) Make flour blend. Place the brown rice flour, the tapioca starch, the amaranth flour, the gluten-free rolled oats, the granulated sugar, the salt, the baking powder and the baking soda into a large zip-lock bag, seal bag, and shake to mix thoroughly. Store in refrigerator until ready to use.

2) Measure 1 cup of the flour blend into a medium bowl. Mash the overripe banana in a separate bowl. Place the buttermilk in the bowl with the banana. Add the egg to the banana-milk mixture and whisk with a fork until well-mixed. Add wet ingredients to dry ingredients and stir until blended. Add  cooking oil, stir until the batter is blended.

3) Heat a griddle to 350 F or until a dab of butter melts and foams quickly. Pour 1/3 cup of batter onto the griddle, forming a round puddle about 4 inches in diameter. Cook until edges are dry and center is bubbly. Flip over and cook until center is moist but not liquid. Serve with butter and/or syrup.