Corn and Amaranth Griddlecakes

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 304.4
  • Total Fat: 15.0 g
  • Cholesterol: 37.0 mg
  • Sodium: 591.2 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 8.0 g

View full nutritional breakdown of Corn and Amaranth Griddlecakes calories by ingredient
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From (
From (

Number of Servings: 5


    2.25 oz amaranth flour
    1 oz Gluten Free All-Purpose Flour (your choice)
    1 tsp. baking powder
    .25 tsp baking soda
    .5 tsp salt
    3 oz. medium-grind GF cornmeal
    .25 C. Pine Nuts
    1.5 oz butter substitute of your choice
    .5 C. Blue Diamond Unsweetened Original Almond Milk
    1 large egg
    1 4-oz can diced fire-roasted green chilis, drained.
    .5 C. fresh or thawed frozen corn kernels
    .5 C. thinly sliced scallions (white and green parts)
    1/2 medium jalapeno, stemmed, seeded and finely chopped.
    Olive Oil for pan


I've adapted this recipe to be gluten-, dairy- and (mostly) soy-free. The original recipe said it would make eight cakes, I got ten. Calorie count does NOT take into account olive oil used for frying.


In a large bowl, sift the amaranth flour, GF all-purpose flour, baking powder, baking soda, and 3/4 tsp. salt. Whisk in the cornmeal and pine nuts.

Melt 2-1/2 Tbs. of the butter. In a medium bowl, whisk the milk, egg, and melted butter. Stir in the chilis.

Melt the remaining 1/2 Tbs. butter in a 10-inch nonstick pan over medium heat. Add the corn kernels, scallions, jalapeņo, and a pinch of salt; cook, stirring, until the corn shows a few light-brown spots, about 5 minutes. Stir the corn mixture into the wet ingredients. (You can prepare the griddlecakes to this point up to 4 hours ahead.)

When ready to cook the cakes, combine the wet and dry ingredients, being careful not to over mix. Heat about 2 tsp. of olive oil in a large nonstick pan or on a griddle over medium-high heat. Drop 1/4 cup of the batter at a time onto the hot pan and gently spread with the tip of a spoon to make 3-inch cakes. Cook the griddlecakes until tiny air bubbles begin to pop through the tops, 3 to 4 minutes; then flip them and cook until deep golden-brown and crisp on the bottom, about 3 minutes more. Transfer to a plate and keep warm. Repeat until all of the batter is cooked.

Serving Size: Makes about 10 cakes, 2 cakes per serving

Number of Servings: 5

Recipe submitted by SparkPeople user SAWILDE.

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