• 50 g amaranth flour
  • 100 ml milk
  • 1 egg
  • pinch of salt
  • pepper
  • oil or butter

pancakes 2Instructions

  • Put the milk and the egg in a bowl and whisk with a fork.
  • Now add the flour and make a smooth batter. You can do everything in the blender, quick and you’ll get a nice smooth batter.
  • Put a frying pan on the fire with a little oil and wait until the pan is hot.
  • Pour half of the batter in the pan, until the bottom is covered with a thin layer of batter.
  • Bake the amaranth pancake on both sides until slightly brown. Prepare the second pancake in the same way.

Amaranth pancakes have a slight salty and nutty taste, so they are very nice with savoury fillings.
But you can of course also eat them like regular pancakes, with sugar, fruit, etc.

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Caroline Jacquet
Caroline Jacquet, though not indigenous to Zimbabwe, considers herself naturalised. She studied Forestry and Natural Resources Management in Leuven, Belgium and arrived in Zimbabwe in 2002, to work for the World Agroforestry Centre. She’s since worked for the Zimbabwe Adding Value to Sustainable Agriculture Produce (ZAVSAP) network and KAITE and is the Project Manager at Bio-Innovation Zimbabwe (BIZ) since 2013. BIZ researches mostly indigenous plants for their commercial potential. If she had to tag her work experience and interests, she’d say: plants, conservation, sustainable use, income-generation, value-addition, small-scale producers, local foods. She’s been organising yearly traditional food festivals since 2010, first with ZAVSAP and since 2013 with the Zimbabwe Traditional and Organic Food Forum. When not busy with natural (food) products, Caroline likes to read her Kindle in the sun and walk her dogs (and husband) in the Christon Bank hills.

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