Amaranth Flour Recipe Vegan: Easy & Delicious Ideas

Amaranth flour is a nutritional powerhouse that often flies under the radar in the world of vegan baking. Derived from the tiny seeds of the amaranth plant, this gluten-free flour is packed with protein, fiber, and essential minerals like iron and calcium.

If you’re a vegan looking to diversify your baking repertoire with wholesome, allergen-friendly ingredients, amaranth flour is a fantastic addition. Its slightly nutty and earthy flavor adds a unique twist to breads, pancakes, and even cookies, making your treats both delicious and nourishing.

Today, I’ll guide you through a versatile vegan recipe using amaranth flour that’s easy to make and perfect for any meal of the day.

Whether you’re new to gluten-free baking or simply want to experiment with nutrient-dense flours, this recipe will show you how to harness the benefits of amaranth flour in a way that’s both tasty and satisfying.

Plus, I’ll share tips and variations to customize your baked goods, so you can enjoy them your way!

Why You’ll Love This Recipe

This vegan amaranth flour recipe is a game-changer for several reasons. Firstly, it’s nutrient-rich, offering a great source of protein and fiber without gluten.

This makes it ideal for those with dietary restrictions or anyone wanting to eat cleaner. Secondly, it’s incredibly versatile — you can use this batter base for pancakes, muffins, or even flatbreads, making it a handy staple in your kitchen.

Moreover, the recipe is designed with simple, whole-food ingredients that are easy to find. It’s perfect for busy cooks who want to whip up something healthy without fuss.

And lastly, the texture is delightfully soft and the flavor mild enough to pair with sweet or savory toppings, giving you endless options for enjoyment.

Ingredients

• 1 cup amaranth flour
• 1/2 cup oat flour (or any gluten-free flour blend)
• 2 tablespoons ground flaxseed (flax egg)
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup maple syrup (or agave nectar)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted (plus extra for cooking)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or fork
• Non-stick skillet or griddle
• Spatula
• Small blender or coffee grinder (optional, for making oat flour)

Instructions

1. Prepare the flax egg: In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for 5-10 minutes until it becomes gel-like. This acts as your egg substitute.
2. Mix dry ingredients: In a large mixing bowl, whisk together the amaranth flour, oat flour, baking powder, baking soda, and salt. Make sure everything is well combined to ensure even rising.
3. Add wet ingredients: Add the flax egg, almond milk, maple syrup, vanilla extract, and melted coconut oil to the dry ingredients. Stir gently until just combined — be careful not to overmix.
4. Heat your skillet: Warm a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil to prevent sticking.
5. Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes until golden brown.
6. Serve warm: Transfer to a plate and keep warm while you cook the remaining batter. Serve with your favorite toppings!

Tips & Variations

Tip: If your batter feels too thick, add a splash more plant-based milk to reach a pourable consistency.

Variation: For a fruity twist, fold in 1/2 cup fresh or frozen blueberries before cooking.

Tip: You can replace maple syrup with mashed ripe bananas or applesauce for natural sweetness.

Variation: Add a teaspoon of cinnamon or nutmeg to the batter for a warm spice flavor.

Tip: If you don’t have oat flour, simply grind rolled oats in a blender or coffee grinder until fine.

Nutrition Facts

Serving Suggestions

These amaranth flour pancakes are incredibly versatile and pair well with a variety of toppings. For a classic breakfast, drizzle with maple syrup and add fresh berries or sliced bananas.

For a savory twist, top with sautéed mushrooms, spinach, and a sprinkle of nutritional yeast.

You can also use this batter to make small flatbreads to accompany vegan dips like hummus or guacamole. For a more indulgent treat, spread almond butter and a sprinkle of dark chocolate chips on warm pancakes.

Want more vegan ideas? Check out my Blackberry Juicing Recipes for refreshing drinks or try the hearty Blackstone Lo Mein Recipes to round out your meal.

Conclusion

Amaranth flour is truly a hidden gem in vegan and gluten-free baking. This recipe harnesses its nutritional benefits while keeping the process simple and approachable.

Whether you’re making pancakes for breakfast or experimenting with vegan flatbreads for dinner, amaranth flour adds a wholesome element to your meals without compromising on taste or texture.

By incorporating this flour into your kitchen, you open the door to a world of nutrient-dense, delicious options that support a healthy lifestyle. Don’t be afraid to play with flavors and toppings to make this recipe your own.

For more inspiration on vegan cooking, be sure to explore my other recipes like the Bobo’S Lemon Poppyseed Oat Bar Recipe or the hearty Zucchini Peppers Onions Tomatoes Recipe. Happy cooking!

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