Gluten Free Pancakes | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana

The way Americans like their breakfast is pancakes with the use of cinnamon, berries and maple syrup. These amaranth flour pancakes are simply delicious.

GLUTEN FREE PANCAKES

Active ingredients

1 cup amaranth flour (rajgire ka atta).
1/4 cup castor sugar.
2 eggs.
1/2 tsp vanilla essence.
A pinch cinnamon powder.
1/2 tsp baking powder.
2 tablespoons melted butter + greasing.
1/2 cup butter milk.
Fresh blueberries for serving.
Fresh strawberries or serving.
Maple syrup for serving.
Fresh mint leaves for garnish.

Approach.

1. Take a big bowl, include castor sugar, break 2 eggs, vanilla essences and blend till well combined.
2. Include amaranth flour, baking powder, cinnamon powder and blend well. Add melted butter, butter milk, and whisk well.
3. Heat a non-stick, grease with little melted butter and wipe little with the help of tissue paper. Pour one complete ladle spoon of the batter and cook on a medium heat till the underside is golden brown.
4. Turn the and cook for the other side till cooked completely.
5. Place the on a serving plate, include blueberry, strawberry and drizzle some maple syrup on the top and garnish with fresh mint leaves.
6. Serve.

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Gluten Free Pancakes | Breakfast Series 2.0 | Chef Afraz | Sanjeev Kapoor Khazana

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11 Comments

  1. Excellent!! Thanks for sharing pancake recipe with super grain Amaranth flour;)

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