These tasty, savory pancakes are a great side dish or snack. As a variation, try substituting grated zucchini or sweet potato for the carrots.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Ingredients:
- ½ cup amaranth
- Pinch of sea salt
- ¼ cup amaranth or other gluten-free flour, plus extra for dusting pancakes
- 1 medium carrot, grated
- ¼ cup chopped scallions
- 1 tablespoon chopped cilantro or dill
- Olive or sesame oil for cooking
Preparation:
In a small saucepan, add 1½ cups water to the amaranth and salt, and stir thoroughly. Bring to a boil, cover, reduce heat, and simmer 20 minutes. The amaranth will be the consistency of a thick porridge. Let stand, covered, for 5 minutes.
In a mixing bowl, stir together amaranth, flour, carrots, scallions and herbs. The batter will be very thick.
Drop batter by tablespoonfuls onto a well-floured parchment or plate, and lightly coat cakes with a dusting of flour.
Heat oil in a frying pan over medium flame. (I have tried both very lightly coating the pan and using more oil, and I personally prefer the low fat version. Using more oil will give a crispier but also greasier pancake). Cook pancakes 2-3 minutes on each side, until golden. Hold on paper towels until ready to serve.
Makes about 12 pancakes
Copyright 2008 by Jen Hoy
