These Amaranth pancakes with coconut, cinnamon, and arrrowroot make for a healthier alternative to traditional pancakes.
If you try this recipe, please share your whole grain cooking experience with others by leaving a comment at the bottom of this page.
To find out why Amaranth is such a healthy whole grain food, click Amaranth Nutrition.
Ingredients (Serves 10)
1/2 cup milk (or apple juice)
2 teaspoons coconut oil (or regular oil)
1/2 cup Amaranth flour
1/2 cup tapioca flour (see substitutes)
6 tablespoons arrowroot (see substitutes)
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon sea salt (or salt)
Beat egg. Beat in milk and oil.
In a separate bowl, mix dry ingredients. Add dry ingredients to egg mixture a little at a time, mixing well after each addition.
Heat griddle or shallow pan to medium heat and cook until golden brown on both sides.
Substitutions and Additions
Consider adding extra cinnamon to the batter after you pour it onto the griddle.
Both the tapioca flour and arrowroot flour can be substituted with cornstarch. But if the pancakes are undercooked, the cornstarch
can leave a starchy taste. Other substitutes include, Instant Clear Jel, potato starch, and rice starch.