I love to make easy and delicious things to eat that are healthy vegan gluten free and sugar free! And salty amaranth and brown rice pancakes are my favorites for breakfast or dinner – I combine them with a delicious vegetable sauce and seasonal salad. They are even suitable for a picnic – the taste of amaranth combines perfectly with tofu and crispy cucumbers!

Amaranth seeds are often neglected in healthy eating because they have a specific aroma and taste that some people do not like. But when combined with the right ingredients, a wonderful taste and aroma of nuts can be achieved. Amaranth seeds do not contain gluten and are rich in amino acids – they contain 14 g of protein per 100 g of seeds. I usually make delicious tomato soup with amaranth or grind it into flour and make delicious pancakes or breads. I must combine amaranth flour with white or brown rice flour, because this dulls the specific aroma and taste of amaranth. And since I loved eating poppy seed pretzels when I was a kid, I wanted to achieve this taste from my childhood. That’s why I combined amaranth and brown rice with flax and poppy seeds, and added a combination of spices to mask the specific aroma of amaranth. That’s how I came up with the recipe for the salty pancakes “Poppy Fields” – a wonderful nutty taste with crispy poppy seeds.

The delicious aroma of baked pancakes wafted throughout the kitchen, so I needed a quick vegetable sauce! Thanks to baking tomatoes from our garden in the fall and closing them in jars, I can make a delicious sauce in a few seconds – some roasted tomatoes and peeled sunflower seeds in a blender and I have the sauce ready. We love to eat roasted onions, so while I was waiting for the pancakes to be baked, I put a few peeled onions in the air fryer at 160°C for 20 minutes! Amaranth pancakes with crispy poppy seeds, delicious slightly sour tomato sauce and sweet roasted onions – this is a taste pleasure worth trying!

Salty pancakes ”Poppy fields”

Course: Breakfasts, Recipes









Amaranth pancakes with poppy seeds


  • 200 g amaranth seeds
    can be replaced with amaranth flour

  • 50 g brown rice grains
    can be replaced with wholemeal rice flour

  • 50 g golden flaxseed
    can be replaced with brown flaxseed

  • 25 g tapioca flour

  • 15 g poppy seeds

  • 5 g Himalayan pink salt
    can be replaced with any other salt

  • 5 g citric acid

  • 5 g coriander seeds ground

  • 3 g ground cumin

  • 2 g ground green cardamom

  • 400 ml. filtered water

  • 20 g sesame tahini

  • 5 g baking soda


  • Using a kitchen scale, I weigh all the ingredients in the recipe separately. I put amaranth seeds in the blender attachment and grind them into flour. Then grind the brown rice grains into flour. Amaranth seeds and brown rice can be ground into flour with the help of an electric coffee grinder! I grind flour and yellow flax seeds.
  • In a large bowl, place the ground amaranth flour and yellow flax flour, brown rice flour and tapioca flour, citric acid and ground spices, poppy seeds and salt. Mix well and I add in portions the amount of water from the recipe. Stir until smooth and add the sesame tahini. I leave the mixture aside for 10 minutes – during this time the mixture thickens and the aroma of the spices is distributed evenly. I add baking soda at the end and mix well – the mixture is ready for baking.
  • For baking the pancakes I use a pancake pan with a non-stick stone coating! I put a pancake pan on a suitable sized hotplate and turn it on at the highest level to heat, wait a few seconds for the pan to heat up well and then lower the hob by one degree down – my hotplates are up to 6 degrees, I turn on 6 degrees to heat and then reduce to 5 degrees to bake the pancakes!
  • With a spoon I scoop out the mixture and put it in the heated pan, with the back of the spoon I press the mixture lightly and spread it slightly on the sides with rotating movements. Then at a distance I put again from the mixture to fill the pan – I put 3 or 4 pancakes together in the pan. When the pancake mixture starts to change color at the edges of the pancakes, I turn them over with a wooden spatula on the other side – usually baking takes about 2 minutes on the first side and 1 minute on the second side. I take out the finished pancakes with the help of a spatula and leave them to cool on a metal rack. I put the pancake mixture back in the pan until the mixture is finished from the bowl.
  • I put the cooled pancakes in a box with a lid and put them in the fridge – they can be stored for up to 3 days!
  • I serve the baked pancakes with sunflower sauce with roasted tomatoes and roasted garlic in an air fryer – you can serve the pancakes with vegetable sauce and seasonal salad!


  • Nutritional value per 100 g. product:
  • Energy value – 232.43 kcal
  • Protein – 7.68 g
  • Carbohydrates – 28.67 g
  • Fat – 8.31 g
  • Fiber – 5.58 g
  • The amount of ingredients in the recipe is for 13 pancakes of 50 g each!