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

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.



1 cup amaranth flour (rajgire ka atta)
¼ cup castor sugar
2 eggs
½ tsp vanilla essence
A pinch cinnamon powder
½ tsp baking powder
2 tbsps melted butter + greasing
½ cup butter milk
Fresh blueberries for serving
Fresh strawberries or serving
Maple syrup for serving
Fresh mint leaves for garnish


1. Take a large bowl, add castor sugar, break 2 eggs, vanilla essences and whisk till well combined.
2. Add amaranth flour, baking powder, cinnamon powder and mix 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 full ladle spoon of the batter and cook on a medium heat till the underside is golden brown.
4. Flip the pancake and cook for the other side till cooked completely.
5. Place the pancake on a serving plate, add blueberry, strawberry and drizzle some maple syrup on top and garnish with fresh mint leaves.
6. Serve.

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