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.
Amaranth Flour Blend
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.