Amaranth pancakes

We know full well that gluten-free baking comes with its fair share of stereotypes. For one, it's always assumed that it's really difficult to bake gluten-free. Second, people think that you need all sorts of unusual ingredients. And third, there is no way you can ever achieve the same result with gluten-free flours. Luckily, we (and our Easy Amaranth Pancakes) love proving those stereotypes wrong!

The flavor of whey (obtained by draining yogurt in a fine sieve) is similar to that of buttermilk, though the liquid itself is much thinner. Whey's natural acidity reacts perfectly with baking soda to produce wonderful leavening (carbon dioxide bubbles) in these pancakes. Not only will they be light and fluffy, any leftovers will stay soft and fresh thanks to that same acidity.

These superfood pancakes are gluten-free filled with protein and anti oxidants.

Our taste-testers decided that these pancakes, made from whole-grain amaranth flour, are even tastier than our original Simply Perfect Pancakes — the recipe on which this one is based. Attention, gluten-free bakers: add this tasty breakfast dish to your repertoire!

These quinoa pancakes are light, fluffy vegan pancakes made from uncooked quinoa. It's the easiest healthy pancake recipe for a vegan gluten-free breakfast naturally packed with proteins from quinoa.

Amaranth pancakes are a dairy- and gluten-free version of pancakes that get an extra crunch from the amaranth for a memorably delicious breakfast.

When I was a child, my mom went through an extended health food phase – wheat germ in the peanut butter, whole-grain everything, and no refined sugar in the house. I’m sorry to say I came through …

Try these amaranth recipes for something new and delicious. Enjoy dishes like waffles, porridge, muffins, and more.

I have amaranth to use up. Consider yourself forewarned that you'll probably be seeing a few amaranth recipes around here in the next little while. I bought it on a whim and I sorta hate it. The flavor is just too 'earthy' for me. I've ground it into flour in hopes that I can disguise the flavor in some baked goods. Like baked goods with chocolate. And butter. And sugar. You know the stuff that desecrates the goodness and sanctity of amaranth? You know what I'm talking about. This recipe…

Recipe can be reduced or increased if needed, just use the ratio of 2 liquids to 1 amaranth.