Guilt-Free Amaranth Pancakes Recipe with Saucy Berries

Guilt-Free Amaranth Pancakes Recipe with Saucy Berries

Like pancakes? Me too. Feel guilty after you eat them? Sure, if you eat the ones made from a box. Pancakes should be healthy, so try this recipe made with amaranth instead of flour. Amaranth is a gluten-free complex carbohydrate and a complete protein. Top them off with some Saucy Berries and call it a guilt-free brunch!


¼ dry amaranth

1 cup water

2 whole eggs

2 tbsp of ground flax seed

½ tsp coconut oil

vanilla extract, a few drops

cinnamon, to taste

Read more about amaranth


Cook the amaranth with the instructions that are (hopefully) on the bag/box. If not, try ¼ cup of amaranth to 1 cup of boiling water, cover, reduce heat to medium-low and let simmer until water is absorbed, about 20 minutes. Once amaranth is cooked set aside to cool for a few minutes and prepare a pan with a ½ tsp of coconut oil on medium heat. Crack two eggs into the pot of amaranth, add the ground flax seed, a few drops of vanilla extract and a few pinches of cinnamon, mix well. The batter is now ready to be cooked.

Makes 3-4 medium size pancakes (big breakfast for one).

Tip: make the pancakes smaller rather than larger and wait 3-5 minutes (on medium heat) before flipping to ensure that they won't fall apart.

Read more about the importance of breakfast

Saucy Berries!

Cut of a couple handfuls of strawberries, raspberries, blueberries, blackberries (or any of your favorite fruits for that matter), and toss them in a small pot to stew on med-high for about 10 minutes; mix frequently.

Tip: Do this while cooking the pancakes and it will all be done at the same time.

Image: Danielle Wesierski

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Danielle Wesierski is an international model turned Holistic Nutritionist (CNP) with a passion for food and culture. The desire to look and feel your best, combined with the importance of eating whole foods, inspired these recipes that transform healthy food into flavorful dishes! Visit her blog for more recipes