Gluten free pancakes
Do you know amaranth? This plant from Central America was very popular with the Aztec people and represented a large part of their nutritional intake before the Spanish conquest. Cousin of quinoa, it is still very popular in Mexico, it is used for making small candies on the day of the Day of the Dead, for example.
The nutritional profile of this pseudo-cereal is very interesting.
It is very rich in proteins 15.5 g / 100g, with a full amino acid profile, it does not lack lysine like cereals. It is rich in fibers : 9.5g / 100g and polyunsaturated fat, which contributes to the good health of the cardiovascular system.
So yes it is good for health but is it good in taste?
Amaranth flour has a slightly sweet taste and it brings a lot of softness and humidity to the preparations. Like quinoa, it is gluten free ! You can use it to make tart bases, pancakes or even incorporate it into your cake mixes.
Amaranth pancakes recipe (6 pancakes)
2 eggs: separate the whites from the yolks
1 tbsp sugar
1 small glass of milk
4 tbsp amaranth flour
You can make a syrup like me with fresh fruits or use maple syrup as you wish! :) Mix the sugar, egg yolks, milk and amaranth flour until it is homogeneous. Preheat a non-stick pan over low heat, if necessary you can grease it a little so that the pancakes do not stick. Whisk the egg whites until firm, and gently fold in. I counted 2 tablespoons of mixture per pancake, it's up to you to make them smaller or larger. If you replace sugar with a pinch of salt, this recipe will be ideal for making kinds of salty blini. For the syrup
1 small apple
1 small piece of ginger
1 tbsp sugar
1 little water
Cut the apple and ginger into pieces. Heat the sugar with a little water without stirring until it caramelizes a little. Add the pieces of apple and ginger, add a little water to get a syrup.