Eggless Amaranth Pancakes

These Eggless Amaranth Pancakes are packed with goodness like amaranth flour and banana and topped with exotic mango. 

I recently just came back from uni for a short break, so naturally, I brought back far too many things. One of the perks of having a car! Mostly laundry... but also any uneaten food from the fridge.

I also brought back two pretty ripe bananas that were only a few hours away from going black. I didn't want my mum to notice all this food that I obviously hadn't been eating so I had to make use of it fast!!

One of the ways of university halls bonding is to make pancakes together on Shrove Tuesday! Que snapchat and Instagram stories of failed flipping attempts, and the occasional successful one!

One of our favourite breakfasts at home is banana pancakes that are made with various flours such as buckwheat or amaranth. So the easiest way to destroy the evidence (uneaten bananas) was to crush them into the batter.

Through this, we do not need to add any sugar and simply serve with any fruit that is lying around the house.

Recently, mangoes have started cropping up in UK supermarkets so served the pancakes with them. I do like to treat myself and drizzle a little date syrup on top to give that extra sweetness.

WHAT IS SHROVE TUESDAY/PANCAKE DAY - UK?

Shrove Tuesday is the day before Ash Wednesday, also known as the start of Lent. Traditionally, fatty ingredients such as milk and eggs were used up before the Lenten fast. One of the best recipes for this is the pancake.

This year, 2019, Pancake Day falls on the 5th of March.

INGREDIENTS

The main ingredient is Amaranth flour. In India, this flour is called rajagro flour and is often used during fasting.

Ripe bananas have also been used in this recipe. The banana adds sweetness and also acts as an effective substitute for egg.

I have used skimmed milk but you can also use whole milk too.

Small amount of plain flour, whole wheat flour or oat flour. To keep these pancakes gluten-free add rice flour, gram flour or buckwheat flour.

Baking soda

Oil

HOW TO MAKE EGGLESS AMARANTH PANCAKES

Simply add the flours, banana, baking soda and milk to the blender and blend until you get a smooth runny batter. For British/European pancakes, keep the batter runny enough to get a thin pancake. For American style pancakes, keep the batter a little thicker.

Heat a non-stick flat bottomed pan. Add a little oil and when the oil is hot, ladle a spoon of the batter into the middle of the pan. Quickly spread the batter thin using the back of the ladle. In around ½ minutes, the pancake will begin to bubble.

Now flip the pancake (showing off your skills here is not necessary) and cook the other side. When the pancake is lightly brown, it is ready.

The pancakes can be served with a drizzle of date syrup and any fruit to your liking. We like to change it up depending on the seasonal produce!

📖 Recipe

Eggless Amaranth Pancakes

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These wholesome Eggless Amaranth Pancakes are naturally sweetened with ripe bananas and topped with fresh fruit and date syrup.

Course Breakfast

Cuisine Indian

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Author Hayley Dhanecha

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Ingredients

US Customary - Metric

• 250 grams amaranth flour rajgira flour
• 2 tablespoons plain flour
• 200 millilitres skimmed milk or as needed
• 2 bananas ripe
• ½ teaspoon vanilla extract
• ¼ teaspoon bicarbonate of soda
• neutral-flavoured oil for cooking

Toppings

• 2 small mangoes peeled and diced
• ½ cup blueberries
• date syrup for drizzling
• powdered sugar optional

Instructions

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• Add the amaranth flour, plain flour, bananas, and milk to a blender. Blend until smooth.
• Stir in the vanilla extract and bicarbonate of soda until well combined.
• Heat a lightly oiled frying pan over medium heat.
• Pour a ladleful of batter into the centre of the pan and quickly spread it out using the back of the ladle.
• Cook until bubbles begin to appear on the surface and the pancake releases easily from the pan.
• Carefully flip and cook for 1 to 2 minutes on the other side until lightly golden.
• Transfer to a plate and repeat with the remaining batter.
• Fold or stack the pancakes and arrange on serving plates.
• Top with the diced mangoes and blueberries.
• Drizzle with date syrup and dust with icing sugar, if using.
• Serve immediately.

Notes

• For a vegan version, use your preferred plant-based milk.
• Any seasonal fruit can be used for the toppings.
• Date syrup can be replaced with maple syrup, agave syrup, or honey.
• Add a little extra milk if the batter becomes too thick.

Nutrition

Calories: 453kcal | Carbohydrates: 88g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 5mg | Sodium: 218mg | Potassium: 858mg | Fiber: 10g | Sugar: 36g | Vitamin A: 1720IU | Vitamin C: 49mg | Calcium: 417mg | Iron: 5mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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