You can try substituting 1/3 cup coconut flour for the oat flour, although I have not tested this substitution. Alternatively you can substitute two eggs for the oat flour and make slightly thinner pancakes. It’s naturally gluten free and has a lovely nutty flavour. It contains all 9 essential amino acids including lysine, an essential amino acid which is lacking in most plants. Amaranth is nutritious and is gluten-free. A mixture of equal parts amaranth flour and cornmeal makes a tasty substitute for bread crumbs for dredging foods to be fried or roasted. It is also a great source of manganese, magnesium, phosphorus, iron, and antioxidants. Brilliant source of protein, micronutrients, fibre. Amaranth is a unique plant and a powerhouse of fibre, protein and other nutrients. See a recipe below. Amaranth is exceedingly versatile and I will call it superfood. Amaranth flour is used in some traditional Indian flatbreads, including rajira roti and rajgira paratha. I have tested this recipe with eggs and it is delicious but not vegan! Vegan recipes using Amaranth flour. https://www.powerhungry.com/2017/05/amaranth-green-onion-fritters-vgf Cooked amaranth is porridge-like, so breadcrumbs helps absorb liquid. Amaranth flour is made from amaranth. People on gluten-free diet normally eat Amaranth.