Amaranth and Applesauce Pancakes Recipe

Set aside the white flour for your next batch of pancakes, and try cooked amaranth grains instead.

From the "Heirloom Gardener"
Fall 2017

  • Home gardeners can grow amaranth (Amaranthus spp.) for grain and microgreens. Dunne

Total Hands-On Time: 20 min

Preparation Time: 10 min

Cook Time: 10 min

Yield: about 10 medallion sized pancakes

Amaranth’s natural nuttiness will complement the pronounced flavor of whole wheat in this recipe. The seed’s high saponin content can impart a soapy or bitter flavor. You can prevent this by rinsing the seeds several times in cool water before cooking.


  • 1/2 cup cooked amaranth grains (see instructions, below)
  • 3/4 cup whole-wheat flour (for gluten-free, substitute sorghum or millet flour)
  • Pinch of salt 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup applesauce puréed
  • 1 egg beaten
  • 3 tablespoon melted butter


  1. To cook amaranth grains, place three times the amount of water as grain in a saucepan and bring to a boil. (For example, 1 1/2 cups water to 1/2 cup uncooked amaranth.) Cook until liquid is completely absorbed, about 10 minutes. Allow to cool completely.
  2. In a large mixing bowl, combine the cooked amaranth, flour, salt, baking powder, and baking soda.
  3. In a separate bowl, stir together the buttermilk, applesauce, beaten egg, and melted butter, and then pour this over the flour mixture. Mix thoroughly.
  4. For small, medallion-sized pancakes, ladle three heaping tablespoonfuls of batter onto a hot, lightly-oiled cast-iron skillet and cook until the surface of the batter is bubbly.
  5. Flip the pancakes and cook for 1 minute longer. Serve with your favorite fruit jam or syrup. These pancakes aren’t very sweet; for a savory serving option, top them with sour cream and chopped chives or scallions.