Amaranth Pancakes with Vegan Chipotle Aioli
Marielle Henaine
Delicious healthy amaranth and lentil pancakes mixed with the fresh flavor of spinach and coriander flavored with garlic, onion, cumin and paprika, the richest thing is that you can dip them in the healthy tofu aioli with a spicy touch of chipotle and paprika with a tangy touch of lemon.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
193
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 3 tablespoons olive oil
  • 1 cup chickpeas
  • 1 cup amaranth
  • 1 cup lentils, cooked
  • 1 cup spinach, bleached and cut
  • 1/2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon chile flakes
  • 1/2 cups fresh cilantro, finely chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons coconut oil
  • 1/2 cups tofu
  • 2 tablespoons chipotle chile
  • 1 tablespoon fresh cilantro
  • 1 tablespoon paprika
  • 1/8 cups lime juice
Preparation
15 mins
10 mins
Low
  • Add the olive oil with the chickpea to the processor, process 5 minutes until obtaining a paste. Booking.
  • In a bowl add the chickpea paste with the amaranth, lentils, spinach, white onion, garlic, cumin, chili flakes, coriander and season to your liking with salt and pepper.
  • Form the pancakes, reserve.
  • Heat a griddle over medium heat with the coconut oil, cook the pancakes on both sides until they are well cooked.
  • In the blender add the tofu with the chipotle, coriander, paprika, lemon juice, salt and garlic. Blend well and serve with the pancakes. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by