Amaranth Pancake Recipe Vegan: Fluffy & Delicious Guide

Amaranth pancakes are a delightful and nutritious twist on your traditional morning stack. If you’re looking for a vegan breakfast option that’s both wholesome and delicious, this recipe is just what you need.

Amaranth, a gluten-free ancient grain packed with protein, fiber, and essential minerals, lends a unique nutty flavor and fluffy texture to the pancakes. Combined with simple plant-based ingredients, these pancakes are easy to whip up and perfect for anyone embracing a vegan lifestyle or simply wanting a healthier breakfast.

Whether you’re new to amaranth or a longtime fan of vegan cooking, these pancakes will quickly become a favorite. They’re perfect for lazy weekend brunches or quick weekday mornings.

Plus, they pair wonderfully with a variety of toppings, making each bite customizable and exciting. Let’s dive into this fantastic amaranth pancake recipe that’s sure to brighten your mornings!

Why You’ll Love This Recipe

This vegan amaranth pancake recipe stands out for several reasons. First, it uses nutrient-dense amaranth flour, which is naturally gluten-free and rich in protein and fiber.

This helps keep you full and energized throughout the morning.

Second, the recipe relies on simple, whole-food ingredients like plant-based milk, ripe bananas, and a touch of maple syrup for natural sweetness. It requires no eggs or dairy, making it perfect for vegans and those with allergies.

Finally, the pancakes are incredibly easy to make, with no complicated steps or hard-to-find ingredients. They cook up light and fluffy with a subtle nutty flavor that pairs beautifully with fresh fruit or your favorite syrup.

Ingredients

• 1 cup amaranth flour
• 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon maple syrup
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 ripe banana, mashed
• 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 bowl for flax egg mixture

Instructions

1. Prepare the flax egg: In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Stir well and set aside for 5-10 minutes until it thickens to an egg-like consistency.
2. Mix dry ingredients: In a large mixing bowl, whisk together the amaranth flour, all-purpose flour, baking powder, and salt until fully combined.
3. Combine wet ingredients: In another bowl, mash the ripe banana until smooth. Add the plant-based milk, maple syrup, vanilla extract, melted coconut oil, and the prepared flax egg. Whisk until smooth and well incorporated.
4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula or spoon. Be careful not to overmix; a few lumps are okay. Let the batter rest for 5 minutes to thicken slightly.
5. Preheat skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
6. Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
7. Serve warm: Transfer pancakes to a plate and keep warm while you cook the remaining batter. Repeat greasing the skillet as needed.

Tips & Variations

For fluffier pancakes, ensure your baking powder is fresh and don’t overmix your batter.

If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free blend or oat flour. You can also add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.

Try folding in fresh blueberries, chopped nuts, or vegan chocolate chips for a tasty twist. For a lower-sugar option, reduce the maple syrup or skip it altogether, relying on the banana’s natural sweetness.

To make these pancakes even more protein-packed, consider adding a scoop of your favorite vegan protein powder to the dry mix. Just adjust the liquid slightly to maintain the right batter consistency.

Nutrition Facts

Serving Suggestions

These amaranth pancakes shine brightest when topped with fresh seasonal fruit like berries, sliced bananas, or stone fruit. Drizzle with warm maple syrup or agave nectar for extra sweetness.

For a savory option, try topping with smashed avocado and a sprinkle of nutritional yeast.

You can also add a dollop of vegan yogurt or plant-based whipped cream for creaminess. Nuts such as toasted walnuts or pecans add a satisfying crunch.

For a breakfast spread, serve alongside a fresh smoothie or a cup of your favorite vegan coffee.

Looking for more inspiring vegan breakfast ideas? Check out our Breakfast Wellington Recipe for an elegant morning treat, or try the delicious Blackstone Lo Mein Recipes for a savory twist on vegan meals.

Conclusion

Making vegan amaranth pancakes at home is a rewarding and nourishing way to start your day. This recipe combines the wholesome benefits of amaranth with the natural sweetness of banana and maple syrup, resulting in pancakes that are both satisfying and delicious.

Whether you’re vegan, gluten-free, or simply experimenting with new grains, these pancakes are versatile and easy to customize.

With simple ingredients and straightforward instructions, you can whip up a batch in under 30 minutes. Enjoy them with your favorite toppings, and don’t be afraid to get creative with add-ins like berries or nuts.

For more wholesome recipes that bring excitement to your kitchen, explore our Bread And Gravy Recipe or the hearty Bison And Rice Recipe. Happy cooking and bon appétit!

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