Blueberry Amaranth Pancakes

Blueberry Amaranth Pancakes

Blueberry Amaranth Pancakes


Who says breakfast is the most difficult meal for the gluten-intolerant?  Granted, I don’t always have time to cook in the morning, but on those days that I do, I enjoy creating a delicious, healthy, nutritious breakfast more than any other meal.  Pancakes were always my favorite breakfast when I was a kid, and still are today.  These pancakes are adapted from a Bob’s Red Mill recipe to be not only gluten-free but also dairy-free and contain less refined flour.  The amaranth gives it a nutty flavor and hearty texture.  I also make use of one of our favorite wedding gifts here, heart-shaped baking molds, which are great for making perfectly-shaped thicker pancakes.



1/3 cup amaranth flour

1/3 cup brown rice flour

2 T cornstarch

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

1 egg

1/3 cup soy milk or rice milk

1 tsp canola oil (plus 2 T or more for frying)

fresh or frozen blueberries

agave nectar


Beat the egg, add the soy milk or rice milk and 1 tsp canola oil.  In a separate bowl, mix the dry ingredients, then add to the egg mixture.  Preheat a large frying pan, then add 2 T canola oil.  When oil is shimmering hot, spoon the batter into the pan.  Add a small handfull of blueberries to the pancakes while they are cooking.  After a few minutes, when bubbles form on the surface, flip the pancakes to brown the other side.  Drizzle with agave nectar and serve.


Makes 5-7 pancakes


Blueberry Amaranth Pancakes

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