Amaranth pancake (gluten-free)

October 23, 2011  •  Category:



I would have never run into this flour, called rajgara flour, had I not been roaming  inside an Indian market  in my neighborhood in Dallas, Texas.

The label said “buckwheat” and initially I thought: “Great, I can make buckwheat galettes”. Upon closer scrutiny, the translation was inaccurate and this is indeed flour extracted from the amaranth plant. Very nutritious, mind you, high in iron and minerals and with a grassy fragrance.

This is a whole-grain; no gluten in this flour, high in protein and amino acids, iron, calcium, B Vitamins.


  • 115 g. amaranth flour (about a cup)
  • sea salt, 1/2 tsp baking powder
  • 1/2 cup milk
  • 1/2 cup water
  • 1 large egg, 1 large egg white
  • 1 tbsp of oil
  • extra eggs and shredded cheese to top the pancakes


  1. Place the flour in a bowl and add salt and baking powder. Add the milk and water and stir to combine. Add the eggs and combine. Let rest for one hour.
  2. Heat a skillet, add the oil, pour 1/4 cup of batter and flip after small bubbles appear. Cook on the other side. Serve.
  3. Place an egg  (and some cheese) on the pancake and bake in a 350F oven for 10 minutes.


21 Comments  •  Comments Feed

  1. Kalyn says:

    Very interesting. I just noticed amaranth flour at my store yesterday and was intrigued by it.

  2. T.W. Barritt says:

    Very intrigued by the grassy fragrance of the flour.

  3. Belinda @zomppa says:

    The runny egg is the perfect touch!

  4. Angel of the North says:

    The next time I can get to an oriental supermarket I’ll know what to look for – that is very useful and potentially delicious.

  5. Jamie says:

    This looks so delicious and who doesn’t love when something so simple as flour adds so much nutritional value to a dish. I must look for this in both my healthfood store and my Asian grocer.

  6. Hyma Bala says:

    cool way to make pancake with this flour…love the sunny side up of the egg! You can try a variation to this by adding some spices and veggies to the batter!

  7. Caffettiera says:

    I’ve always wanted to try amaranth flours, thanks to your ‘mistake’ I think I can probably find it at my local Indian shop.

  8. Nadji says:

    Je ne connais pas du tout cette farine.
    J’irai faire un tour dans mon magasin indien.
    A très bientôt

  9. Angie's Recipes says:

    Going to a bio store later…hope I can get amaranth flour there too. THe pancakes look so different, yet the same…DELICIOUS!

  10. Trix says:

    Interesting, I have never cooked with amaranth flour – of course this fried egg caught my attention immediately, I am a complete sucker for anything with a fried egg on it.

  11. Oui, Chef says:

    My wife recently bought some amaranth flour, now I know how I’m going to use it!

  12. Irina says:

    Oh! Then we’re neighbours — I’m also based in Dallas, and wondering what your favourite Indian market is.

    • Joumana says:

      @Irina: I go to the Indian markets in Richardson which is close to where I live; so “Taj Mahal” is one and “Sabzi Mandi” where I found some banana blossoms.

  13. domi says:

    Comme dans un nid…bien au chaud

  14. Pamela says:

    Your solved the mystery. I didn’t know if I had amaranth flour or buckwheat flour, but it certainly didn’t appear to be buckwheat. Thanks so much! Will try your recipe tonight.

  15. Debbie says:

    Looks great! Would like to try it but wondering how many servings this makes and if it would be possible to just make 1-2 servings since I would be only one eating them or do they freeze well? Also, I have the grain not the flour. Do you know how much grain to grind to make the amount of flour called for in recipe. One last question do you think I could sub almond milk for regular milk as I am lactose intolerant.
    Just found your site and cain’t wait to try this recipe.

    • Joumana says:

      @Debbie: I honestly have not tried the grain;this recipe (as far as I remember) makes 2 or 3 servings; you could easily freeze the extras, like you would any bread, with layers of wax paper in-between to keep them from sticking to each other. You can use any kind of milk and almond would be a good choice, since the taste of the amaranth is assertive.

  16. Elena says:

    Exactly today I baked buns with amaranth flour, but I put only 25% of amarant and 75% – wheat flour, according with recommendations on the pack ( Bob Red Mill flour). Baked goods with amarant have a wonderful nutty taste! Delicious and healthy!

  17. sabijo says:

    I recently discovered that amaranth flour is best for savory dishes b/c of the “grassy” taste–or at the very least, used in small amounts in a regular recipe. I like the idea of these savory pancakes for breakfast. Thanks for posting this recipe!

    BTW I love this website with all the pictures of traditional people and foods and ways of preparing foods, especially the pics of landscapes. Visiting a Lebanese village in the mountains sounds soo lovely! I think documenting all these things in such an accessable way is so very important to the younger generation who grew up with boxed foods bought in the burbs!

  18. african cuisine says:

    i have this amaranth flour for almost 2 weeks, and kept looking at it i cant think of any recipe to use thanks to you i could surely use this now.

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