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

Ingredients

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

Method

1. Take a large bowl, add castor sugar, break 2 eggs, vanilla essences and whisk till well combined.
2. Add amaranth flour, baking powder, cinnamon powder and mix 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 full ladle spoon of the batter and cook on a medium heat till the underside is golden brown.
4. Flip the pancake and cook for the other side till cooked completely.
5. Place the pancake on a serving plate, add blueberry, strawberry and drizzle some maple syrup on top and garnish with fresh mint leaves.
6. Serve.

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