Amaranth Pancakes

Amaranth Pancakes

The crunch, the nutty flavour and the wholemeal texture….I just love these pancakes. There’s something about them that’s really comforting. They make for a homely, filling meal and the knowing that I’m eating something so nutritious but delicious is really satisfying. They are perfect for Sunday mornings but since they are fast and easy to whip up, I love to make them during the week too. You can also be made in batches ahead, stored in the fridge and reheated in the frying pan in the morning. These pancakes were a hit with my boyfriend too who says they remind him of his childhood in Sri Lanka. The key is to fry them at a temperature high enough on both sides to make them crunchy and crispy on the outside. Amaranth pancakes are perfect served with almond butter which compliments the nuttiness of the pancakes. I like to add a sprinkle of cinnamon for added sweetness. To keep it simple, plain butter or a dollop of cream is also delicious.


  • 2 ¼ cups amaranth flour
  • ¼ cup arrowroot
  • 1 ¼ tsp bicarb soda
  • ¼ tsp sea salt
  • 3 tbs olive oil or other good quality oil or melted butter
  • 2 cups water (I use spring or filtered water)
  • Extra olive oil, melted butter or olive oil cooking spray for frying


Mix all ingredients together and stir until well combined. Heat a large fry pan (I use a stoneware pan as it doesn’t stick) with a little olive oil on medium-high heat. Add large spoonfuls of mixture to the pan and swirl or gently spread the mixture out to typical pancake thickness. Pancakes should sizzle. Put a lid on to help the top of the pancakes set and when the tops set and bubble a little, and the pancakes are crunchy and browned, carefully flip them to the other side. Fry until browned and crunchy on both sides. Remove from pan, cover and continue frying the rest of the pancakes in batches, adding a little extra oil as needed between batches. Serve with butter, almond butter, cinnamon, or topping of your choice. Enjoy!

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