June 4, 2014

Cinnamon Raisin Amaranth Pancakes

GF Cinnamon Raisin Amaranth Pancakes - The Sunday Table www.thesundaytable.com (4 of 4)

“Doubt kills more dreams than failure ever will.” — Karim Seddiki

GF Cinnamon Raisin Amaranth Pancakes - The Sunday Table www.thesundaytable.com (1 of 4)

This recipe is only slightly adapted from The Homemade Flour Cookbook by Erin Alderson of Naturally Ella. All month long she’ll be featuring recipes from her book and hosting neat giveaways like this grain mill! Huge congratulations Erin!! The book is not only beautiful but incredibly informative and full of inspiring recipes!

Cinnamon Raisin Amaranth Pancakes

Prep Time

10 min

Cook Time

15 min



Cinnamon raisin pancakes made with homemade amaranth, oat and buckwheat flours.




  1. In a medium bowl combine the flours, spices, baking powder, salt and raisins. Stir to evenly distribute.
  2. In a small bowl, whisk together the eggs, almond milk, walnut oil and maple syrup until even in color and texture. Pour this mixture into the dry bowl and stir until all dry ingredients are incorporated.
  3. Warm a large skillet over medium-low heat with a bit of coconut oil. Pour as many 1/4 cup size pancakes onto the skillet as will fit without blending into each other and heat until bubbles form on the surface, about 2-3 minutes. Flip pancakes and cook for about 2 more minutes, or until both sides are a nice golden brown.
  4. Cover pancakes to keep warm while you repeat with remaining batter.
  5. Serve with warm maple syrup.


½ cup
amaranth flour
¼ cup
oat flour
¼ cup
buckwheat flour
2 tsp
1 tsp
1 tsp
baking powder
¼ tsp
1/3 cup
½ cup
almond milk
1 tbs
walnut oil
1 tbs
maple syrup


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Yay- thank you Grace for sharing and for the kind words! XO

June 4, 2014 at 11:07 am


Absolutely! Thank YOU for the amazing recipes. I'll be working my way through the whole thing.

June 4, 2014 at 6:07 pm
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