Amaranth, packed with amino acids, fiber, iron, calcium and magnesium, is a great way to add nutrient-rich foods to your diet without increasing your overall intake. Ground into a flour, it's easily worked into a variety of gluten-free foods. Combined with white whole-wheat flour and blended with honey to balance out amaranth's grassy notes, it makes textured but light whole-grain pancakes. First cultivated in Central America, amaranth typically top lists of South American "super foods" alongside quinoa. With pre-Colombian roots stretching back 5,000-plus years, it knows something about going long.
Save Recipe Print
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Sift together the dry ingredients in a medium mixing bowl.

Separately, whisk together the buttermilk, milk, egg and melted butter. Pour into the flour mixture and stir to combine, do not over-mix. Allow batter to rest for 10 minutes.

Heat a pan or cast-iron skillet over medium until hot. Brush lightly with butter or oil. Spoon the batter (about 1/4 cup) onto the skillet. Cook until bubbles appear along the surface, 1 to 2 minutes. Flip and cook on the other side, 1 to 2 additional minutes. The pancakes should be neither too dark nor too pale. Adjust the heat as needed so that they brown evenly. Repeat with remaining batter. Serve warm with honey or syrup and topped with fruit with additional nutritional benefit like blueberries, blackberries or pomegranates.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Pancakes

Recipe courtesy of Food Network Kitchen

Fluffy Pancakes

Recipe courtesy of Food Network Kitchen

Fluffy Japanese Pancakes

Recipe courtesy of Food Network Kitchen

Red Velvet Heart Pancakes

Recipe courtesy of Food Network Kitchen

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Browse Reviews By Keyword