Amaranth + Oats + Almond Pancakes


  1. 150-200 g fresh Amaranth leaves, washed and finely chopped
  2. 100 g instant oats
  3. 250 g almond flour
  4. 2 tbspns rice flour
  5. 3-5 garlic cloves, finely chopped
  6. 1 spring-onion, finely chopped
  7. A handful of fresh herbs (I used fresh oregano)
  8. 1 green chilli, chopped finely
  9. 4 tbspn fresh yogurt
  10. 2 tbspn coconut milk
  11. 1 tspn cumin seeds
  12. Salt
  13. Extra virgin olive oil



–          Add the oats, almond flour and rice flour to a mixing bowl and keep aside

–          In a pan on low-medium heat, add cumin seeds and let them splutter (5-7 seconds), and then add the finely chopped garlic cloves and spring onion, sauté, and add the finely chopped amaranth leaves.

–          Cook for about 30 seconds. They take only so long to wilt a bit. Take the mixture off the heat and add this to a bowl containing the oat-almond-rice flour mixture.

–          Stirring continuously, add the yogurt, coconut milk, herbs and green chilli. The oats in the mixture will tend to absorb all the moisture, so add water as you go along.

–          Season the mixture, and let it sit for about 10 min.

–          Make pancakes from the mixture; make them on low-medium heat. These took me 2 ½ min on the first side and a min on the other. Serve them warm with a cool yogurt dip 


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