Thanks for asking, El! Almond flour is grain-free and has different baking properties than Amaranth Flour (more fat, different absorption rate), so it will change the texture of the pancakes if it is used to replace 100% of the Amaranth Flour. You're welcome to use almond flour to replace up to 25% of the Amaranth Flour, or you can use buckwheat flour to replace all of the amaranth. While buckwheat is actually a fruit seed, it acts more like a cereal grain in baking, so the swap is likely be be more successful. Keep in mind we haven't tried using buckwheat in this recipe, but you're welcome to give it a shot! Kye@KAF

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