Amaranth pancake (gluten-free)
October 23, 2011 • Category: Main Dish
I would have never run into this flour, called rajgara flour, had I not been roaming inside an Indian market in my neighborhood in Dallas, Texas.
The label said “buckwheat” and initially I thought: “Great, I can make buckwheat galettes”. Upon closer scrutiny, the translation was inaccurate and this is indeed flour extracted from the amaranth plant. Very nutritious, mind you, high in iron and minerals and with a grassy fragrance.
This is a whole-grain; no gluten in this flour, high in protein and amino acids, iron, calcium, B Vitamins.
INGREDIENTS:
- 115 g. amaranth flour (about a cup)
- sea salt, 1/2 tsp baking powder
- 1/2 cup milk
- 1/2 cup water
- 1 large egg, 1 large egg white
- 1 tbsp of oil
- extra eggs and shredded cheese to top the pancakes
METHOD:
- Place the flour in a bowl and add salt and baking powder. Add the milk and water and stir to combine. Add the eggs and combine. Let rest for one hour.
- Heat a skillet, add the oil, pour 1/4 cup of batter and flip after small bubbles appear. Cook on the other side. Serve.
- Place an egg (and some cheese) on the pancake and bake in a 350F oven for 10 minutes.
Comments
21 Comments • Comments Feed
Kalyn says:
Very interesting. I just noticed amaranth flour at my store yesterday and was intrigued by it.
On October 23, 2011 at 5:06 pm
T.W. Barritt says:
Very intrigued by the grassy fragrance of the flour.
On October 23, 2011 at 8:12 pm
Belinda @zomppa says:
The runny egg is the perfect touch!
On October 24, 2011 at 12:39 am
Angel of the North says:
The next time I can get to an oriental supermarket I’ll know what to look for – that is very useful and potentially delicious.
On October 24, 2011 at 12:44 am
Jamie says:
This looks so delicious and who doesn’t love when something so simple as flour adds so much nutritional value to a dish. I must look for this in both my healthfood store and my Asian grocer.
On October 24, 2011 at 3:06 am
Hyma Bala says:
cool way to make pancake with this flour…love the sunny side up of the egg! You can try a variation to this by adding some spices and veggies to the batter!
On October 24, 2011 at 3:18 am
Caffettiera says:
I’ve always wanted to try amaranth flours, thanks to your ‘mistake’ I think I can probably find it at my local Indian shop.
On October 24, 2011 at 6:35 am
Cherine says:
Looks yummy!
On October 24, 2011 at 10:57 am
Nadji says:
Je ne connais pas du tout cette farine.
J’irai faire un tour dans mon magasin indien.
A très bientôt
On October 24, 2011 at 1:50 pm
Angie's Recipes says:
Going to a bio store later…hope I can get amaranth flour there too. THe pancakes look so different, yet the same…DELICIOUS!
On October 24, 2011 at 11:02 pm
Trix says:
Interesting, I have never cooked with amaranth flour – of course this fried egg caught my attention immediately, I am a complete sucker for anything with a fried egg on it.
On October 26, 2011 at 9:42 am
Oui, Chef says:
My wife recently bought some amaranth flour, now I know how I’m going to use it!
On October 26, 2011 at 10:18 am
Irina says:
Oh! Then we’re neighbours — I’m also based in Dallas, and wondering what your favourite Indian market is.
On October 27, 2011 at 4:54 pm
Joumana says:
@Irina: I go to the Indian markets in Richardson which is close to where I live; so “Taj Mahal” is one and “Sabzi Mandi” where I found some banana blossoms.
On October 27, 2011 at 5:05 pm
domi says:
Comme dans un nid…bien au chaud
On November 3, 2011 at 1:06 pm
Pamela says:
Your solved the mystery. I didn’t know if I had amaranth flour or buckwheat flour, but it certainly didn’t appear to be buckwheat. Thanks so much! Will try your recipe tonight.
On December 29, 2011 at 3:42 pm
Debbie says:
Looks great! Would like to try it but wondering how many servings this makes and if it would be possible to just make 1-2 servings since I would be only one eating them or do they freeze well? Also, I have the grain not the flour. Do you know how much grain to grind to make the amount of flour called for in recipe. One last question do you think I could sub almond milk for regular milk as I am lactose intolerant.
Just found your site and cain’t wait to try this recipe.
Thanks!
On December 12, 2012 at 8:11 am
Joumana says:
@Debbie: I honestly have not tried the grain;this recipe (as far as I remember) makes 2 or 3 servings; you could easily freeze the extras, like you would any bread, with layers of wax paper in-between to keep them from sticking to each other. You can use any kind of milk and almond would be a good choice, since the taste of the amaranth is assertive.
On December 12, 2012 at 8:38 am
Elena says:
Exactly today I baked buns with amaranth flour, but I put only 25% of amarant and 75% – wheat flour, according with recommendations on the pack ( Bob Red Mill flour). Baked goods with amarant have a wonderful nutty taste! Delicious and healthy!
On February 20, 2013 at 1:00 pm
sabijo says:
I recently discovered that amaranth flour is best for savory dishes b/c of the “grassy” taste–or at the very least, used in small amounts in a regular recipe. I like the idea of these savory pancakes for breakfast. Thanks for posting this recipe!
BTW I love this website with all the pictures of traditional people and foods and ways of preparing foods, especially the pics of landscapes. Visiting a Lebanese village in the mountains sounds soo lovely! I think documenting all these things in such an accessable way is so very important to the younger generation who grew up with boxed foods bought in the burbs!
On August 27, 2013 at 2:50 pm
african cuisine says:
i have this amaranth flour for almost 2 weeks, and kept looking at it i cant think of any recipe to use it.now thanks to you i could surely use this now.
On April 30, 2014 at 8:37 pm