During Lent, light and vegetarian recipes take center stage on the Mexican table. Amaranth and carrot pancakes are an original alternative that combines vegetable protein, fiber and a lot of flavor, perfect for those looking to take care of their diet without losing their cravings.
Amaranth is an ancient pseudocereal, rich in protein, calcium and magnesium, while carrot provides natural sweetness, color and antioxidants. These pancakes can be served as a light main course, accompaniment or even as a snack for a healthy lunch.
The amaranth and carrot pancakes They are prepared by mixing puffed amaranth, grated carrot, egg and spices. The pancakes are formed, browned in a pan and served with green or red sauce.
- Total: 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
- 1 cup puffed amaranth
- 2 medium carrots, peeled and grated
- 2 eggs (you can substitute flaxseed egg for vegan version)
- 1/4 onion finely chopped
- 2 tablespoons flour (can be wheat, oat or chickpea)
- 1 tablespoon chopped fresh cilantro or parsley
- Salt and pepper to taste
- Vegetable oil for browning
- In a large bowl, mix the puffed amaranth, grated carrot, onion and cilantro or parsley.
- Add the eggs and flour. Mix with a spoon until everything is integrated and you obtain a moist dough that can be compacted.
- Season with salt and pepper to taste.
- Form small pancakes the size of the palm of your hand.
- Heat a little oil in a non-stick frying pan. Brown the pancakes on both sides, 2-3 minutes per side, until golden brown and firm.
- Drain on absorbent paper.
- Serve hot, accompanied by green or red sauce, pico de gallo or a fresh salad.
Tech Tips:
- If the mixture is too dry, add 1-2 tablespoons of water. If it is too wet, add a little more flour.
- Make the pancakes small so they are easier to flip and crispy.
- You can add purple carrot, grated pumpkin or even corn for more color and flavor.
- Vegan version: use 2 tablespoons of ground flaxseed + 6 tablespoons of water instead of egg.
Makes 8-10 pancakes, enough for 3-4 servings.
- Calories: 85
- Carbohydrates: 12 g
- Fat: 2 g
- Proteins: 4 g
- Fiber: 3g
It should be noted that these are estimates, and the precise nutritional values depend on the specific ingredients used in preparation and the quantities in each serving.
Refrigerate for up to 3 days in an airtight container. You can reheat in a pan or in the oven.
