Amaranth Pancakes with Vegan Chipotle Aioli

Marielle Henaine
Delicious healthy pancakes made of amaranth and lentils mixed with the fresh flavor of spinach and cilantro, flavored with garlic, onion, cumin, and paprika. The best part is that you can dip them in the healthy tofu aioli with a spicy touch of chipotle and paprika with a tangy hint of lime.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 tablespoons olive oil
  • 1 cup chickpeas
  • 1 cup amaranth
  • 1 cup lentils, cooked
  • 1 cup spinach, blanched and chopped
  • 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 chickpeas to the processor, process for 5 minutes until you obtain a paste. Set aside.
  • In a bowl, add the chickpea paste with the amaranth, lentils, spinach, white onion, garlic, cumin, chili flakes, cilantro, and season to your taste with salt and pepper.
  • Form the pancakes, set aside.
  • Heat a griddle over medium heat with coconut oil, cook the pancakes on both sides until well cooked.
  • In the blender, add the tofu with the chipotle, cilantro, paprika, lime 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.
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