Amaranth Pancakes
Featured in Allrecipes Magazine

Amaranth Pancakes

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sueb 192

"These pancakes were developed to be dairy- and gluten-free. The slight crunch of amaranth makes these memorably delicious! Soy milk can be substituted for almond milk if desired."
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20 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat a griddle over medium heat.
  2. Whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. Stir almond milk, applesauce, and egg into flour mixture until batter is just combined.
  3. Spray griddle with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


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I like the recipe but be careful because they cook really fast. I made some blueberry and cherry syrup to put on top. Yummy!!! You don't have to eat this for breakfast; it makes a good substitut...

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