Gluten-free pancakes are a wonderful way to enjoy a classic breakfast dish without compromising on taste or texture. Crafted from nutritious amaranth flour, these pancakes are soft, gently sweet, and have a lovely golden hue. The subtle notes of vanilla and cinnamon create a cosy fragrance, and the addition of fresh berries and maple syrup brings a burst of natural sweetness. This recipe strikes the perfect balance between health and indulgence, making it an excellent choice for your morning meals or brunch parties.
In a large bowl, add castor sugar and eggs. Whisk well until light and slightly frothy. Add vanilla essence and mix again.
Description - Step 2
Add dry ingredients
Add amaranth flour, baking powder, and a pinch of cinnamon powder to the bowl. Whisk gently until everything is well combined.
Description - Step 3
Mix wet ingredients
Pour in melted butter and buttermilk. Whisk until you get a smooth, lump-free batter.
Description - Step 4
Cook the pancakes
Heat a non-stick pan on medium heat. Lightly grease with melted butter and wipe the surface with a tissue. Pour a ladle of batter and cook until the underside turns golden brown. Flip the pancake and cook the other side until evenly golden.
Description - Step 5
Serve
Stack the pancakes on a plate. Top with blueberries, strawberry quarters, and drizzle maple syrup.
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American
Easy
Main Course
