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Recipe of Amaranth pancakes with Chipotle Vegan Alioli
Recipe

Amaranth pancakes with Chipotle Vegan Alioli

15 mins
10 mins
Low
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Delicious healthy pancakes of amaranth and lentils mixed with the fresh flavor of spinach and cilantro flavored with garlic, onion, cumin and paprika, the richest is that you can submerge them in healthy tofu aioli with a spicy touch of chipotle and paprika with a touch of lemon juice.
Learn more about Marielle Henaine

Ingredients

6 portions
  • 3 tablespoons olive oil
  • 1 cup chickpea
  • 1 cup amaranth
  • 1 cup lentil, Cooked
  • 1 cup spinach, bleached and cut
  • 1/2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili flake
  • 1/2 cups fresh coriander, finely chopped
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons coconut oil
  • 1/2 cups tofu
  • 2 tablespoons chipotle chili
  • 1 tablespoon fresh coriander
  • 1 tablespoon paprika
  • 1/8 cups lemon juice

Preparation

Add to the processor the olive oil with the chickpea, process 5 minutes until a paste is obtained. Reservation.
In a bowl add the chickpea paste with the amaranth, the lentils, the spinach, the white onion, the garlic, the cumin, the chili flakes, the 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 chipotle, cilantro, paprika, lemon juice, salt and garlic. Blend well and serve with the pancakes. Enjoy

PRESENTATION

Serve the pancakes with the aioli and a few sprigs of cilantro

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Alfonso Paramo
06/02/2018 18:39:46
Deliciosas!

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