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Amaranth buckwheat pancakes

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Ingredients for 2 servings:

  • 100 g amaranth
  • 50 g buckwheat
  • 250 ml carbonated mineral water
  • 1 tbsp olive oil
  • 1 tsp salt
  • pepper
  • Herbs to taste
  • n. B. Oil (e.g. coconut oil) for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, gluten-free, dairy-free, egg-free

Finely grind the amaranth and buckwheat in a grain mill and mix with the other ingredients. Cover and fry in hot oil (I use coconut oil) until crispy on each side. These take longer to cook than regular pancakes. This batter yields 4 small, thick pancakes. They will be crispy on the outside and soft on the inside, a bit like potato pancakes. The pancakes are delicious with savory or sweet toppings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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