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. Eggless Pancake Recipes Tres Leches Pancakes Mango Pancakes Buckwheat Pancakes
WHAT ARE THE BENEFITS OF AMARANTH?
Amaranth has a high proportion of protein compared to many other grains – making it a great flour option for vegans and vegetarians. It is also high in fibre and is gluten-free.
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 here but you can also use any non-dairy milk.
Small amount of plain flour, whole wheat flour or oat flour. To keep these pancakes gluten-free add rice, gram or buckwheat flour.
Oil
HOW TO MAKE EGGLESS AMARANTH PANCAKES
Simply add the flour, banana 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 1/2 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! MORE AMARANTH RECIPES:- Amaranth and sesame seeds doughnuts | Cashew and Amaranth Cookies | Farali Amaranth Fudge | Amaranth Pudding (rajgaro siro) Do you like to read our blog? Then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest . So follow us if you can. We would love to keep in touch with you all:) If you make this recipe, please don’t forget to click a picture and hashtag it #jcookingodyssey.
