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Because in food I trust. In all forms and shapes. 

Amaranth oat pancakes

Amaranth oat pancakes

I just love the texture and taste amaranth gives to pancakes. They are not ordinary, and they just taste amazing – everyone, especially the little ones (if you don’t tell them what’s inside), loves them. Each piece, topped with maple syrup or almond butter or some berries. And yes, peanut butter is a favourite too. 

Ingredients

100 g amaranth flour
90 g oat flour
1 tsp baking powder
1/4 tsp baking soda
pinch of sea salt
30 g Demerara sugar
1/4 tsp ground cinnamon
1 tbsp vanilla extract
250 ml kefir
10 ml neutral oil (such as grape seed) or canola
125 ml milk
1 egg
1 egg white
10 g chia seeds
10 g crushed cacao beans

Prepare

Combine both types of flour in a bowl with baking powder, baking soda, salt, cinnamon, and sugar. In another bowl, mix together all the wet ingredients, except the egg whites. Then mix the dry and wet mixtures together and let sit for 10 minutes. Whip the egg whites in a separate bowl and fold into the pancake batter along with the chia seeds and cacao. 

Heat a pan until it is really hot. If using a non-stick pan, don’t add any oil or butter. Turn the heat to low, pour on some batter and cook until the bottom is golden brown. Flip and cook until golden brown. Don’t cook the pancakes on too high a heat or they will brown too quickly and not cook through. Time and patience are needed for the perfect taste. Continue until all the batter has been used up. Serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s


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