John Myers
Amaranth Pancakes
The perfect amaranth pancakes recipe with a picture and simple step-by-step instructions.
- 250 g Amaranth
- 600 ml Water
- 2 tbsp Vegetable broth powder
- 2 piece Carrots
- 1 piece Onion
- 1 Egg
- 200 g Wheat flour
- 0,5 bunch Parsely
- Salt, pepper to taste
- Olive oil for the pan
- Boil amaranth with vegetable stock in water for 30 minutes and allow to cool slightly.
- Pour the mixture into a fine sieve and allow excess liquid to drain off.
- Grate the carrots, chop the onion, chop the parsley and mix with all the other ingredients with the cooked amaranth. Season to taste.
- Using a small ladle, pour the mixture into the hot pan with olive oil and fry on both sides for approx. 5 minutes until the buffers are golden yellow.
- The recipe makes about 16 buffers. I like to serve with a fresh salad and herb quark.
- Amaranth is richer in vitamins, minerals and trace elements and its protein is higher quality than our native grains, it is ideally suited to replenish iron stores. Good Appetite
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