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Recipe: Amaranth Pancakes with Macadamia & Carrot Romesco

Amaranth Pancakes with Macadamia & Carrot Romesco Recipe

By: Kassia Fiedor de Infused Holistic Kitchen (via Cincomida )

Ingredients for the pancakes:

  • 1 cup of cooked amaranth
  • ½ cup whole chives, chopped
  • 1 egg
  • 2-3 tablespoons almond flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup coconut oil

Ingredients for the sauce:

  • 2 cups of carrots sliced ​​1 centimeter
  • ¼ cup raw macadamias
  • ½ cup olive oil
  • ½ cup of pure water
  • 1 clove garlic
  • 1 tablespoon sherry vinegar
  • 1 tablespoon lemon juice
  • ¼ teaspoon paprika
  • 1/4 teaspoon cobanero chile powder
  • 1 teaspoon salt


  1. In 1 cup of boiling water, add ½ cup of whole amaranth. Cook at low temperature for 30 minutes until the water is absorbed.
  2. Toss the carrots with 1 tablespoon of olive oil on a baking rack, season with a pinch of salt. Roast until cooked through and golden, about 30 min.
  3. Meanwhile, in a large bowl, add ½ cup chives, egg, salt, flour, and baking soda.
  4. Add 1 cup of the cooked amaranth, and mix well, until the consistency is similar to pancake mix.
  5. In a medium skillet, heat 2 tablespoons of oil over medium heat. Calculate 1 tablespoon of the mixture per serving in the hot oil. Let it cook until browned on one side, about 3 minutes, then cook on the other side. Remove from the oil and drain on paper towels. Serve with the macadamia and carrot sauce, with cucumber and radishes.
  6. For the sauce, place the macadamias, olive oil, water, garlic, vinegar, lemon, paprika, and chili in a blender. Add the carrots when they are cooked and blend until everything is incorporated and without lumps. Season with salt or lemon to taste.