Gluten Free Pancakes | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana

The way Americans like their breakfast is pancakes with the use of cinnamon, berries and maple syrup. These amaranth flour pancakes are simply delicious.


Active ingredients

1 cup amaranth flour (rajgire ka atta).
1/4 cup castor sugar.
2 eggs.
1/2 tsp vanilla essence.
A pinch cinnamon powder.
1/2 tsp baking powder.
2 tablespoons melted butter + greasing.
1/2 cup butter milk.
Fresh blueberries for serving.
Fresh strawberries or serving.
Maple syrup for serving.
Fresh mint leaves for garnish.


1. Take a big bowl, include castor sugar, break 2 eggs, vanilla essences and blend till well combined.
2. Include amaranth flour, baking powder, cinnamon powder and blend well. Add melted butter, butter milk, and whisk well.
3. Heat a non-stick, grease with little melted butter and wipe little with the help of tissue paper. Pour one complete ladle spoon of the batter and cook on a medium heat till the underside is golden brown.
4. Turn the and cook for the other side till cooked completely.
5. Place the on a serving plate, include blueberry, strawberry and drizzle some maple syrup on the top and garnish with fresh mint leaves.
6. Serve.

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Gluten Free Pancakes | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana

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About the Author: Yvette Cook


  1. Excellent!! Thanks for sharing pancake recipe with super grain Amaranth flour;)

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