Crunchy Amaranth Griddlecakes
Photo: Burcu Avsar and Zach DeSart
PUBLISHED November 29, 2024
Amaranth works best as an ingredient, not a standalone grain, because even when fully cooked it retains a super-firm texture. And that’s what makes these simple griddle cakes special. Serve with Beans and Greens or as part of any grilled vegetable meal with your favorite yogurt sauce. Since you’re starting with cooked amaranth, you can substitute most any cooked grains, though they won’t be quite as crunchy as amaranth; I would recommend bulgur, regular or whole wheat couscous, cracked wheat, kasha, millet, quinoa, wheat berries, or wild rice.
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.