Blend all ingredients in a food processor, if you are not using coconut flour just add one tablespoon of amaranth flour to the 80grs listed. Let the batter rest for 15 minutes.
Heat a pan with a bit of oil. Drop spoonfuls of batter and cook for a couple of minutes or until little bubbles cover the top of the pancakes. Flip them and cook one minute longer. Remove from the pan and keep cooking until you finish the batter.
Serve with skyr, Greek yogurt, homemade jam, syrups and any fruit you have on hand.