Millet Pancakes with Grilled Pineapple and Date-Tamarind Sauce

Amaranth is a psuedocereal, which simply means that it is a seed which acts like a grain. It has been cultivated for about 8000 years.  It contains all nine essential amino acids and is a protein powerhouse. It contains lunasin, a peptide believed to have anti-inflammatory and cancer-preventive diseases. It has a distinctive peppery taste with a pleasant aroma of grass. 

I combined amaranth flour with powdered oatmeal and coconut flour for these pancakes which are both vegan and gluten-free. It’s an ideal breakfast option and it’s quite filling as well. The grilled pineapple and the date-tamarind sauce paired beautifully with the pancakes. It was sweet, sour and salty, all at the same time! And very delicious.

This sauce is usually made in India to go with chaats, which are savoury snacks or hors d’oeuvre, available all across the country in roadside stalls, food carts, restaurants, etc. It’s a combination of several things blended with different chutneys and spices, sometimes with yogurt and topped with crisp vermicelli called sev and freshly chopped coriander leaves. It’s an amazing explosion of flavours in your mouth. 

You can mix the batter and let it sit overnight in the fridge to speed up the cooking process. Coconut oil exudes a wonderful aroma while cooking and it also complements the pancakes and pineapple. The spices are also quite subtle and you can taste them on your palate. A very simple and comforting dish.

PREP:  20 minutes  COOK TIME:  20 – 30 minutes  SERVES:  4

Ingredients

11/2 cup old fashioned oats, powdered

3/4 cup amaranth flour

3/4 cup coconut flour

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp cardamom powder

1 tsp vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp hot water

2 cups coconut milk/almond milk

Coconut oil

2 tbsp organic brown sugar (optional)

Salt to taste

For the pineapple

1 pineapple, cut into cubes

2-3 tbsp coconut oil

For the Date-Tamarind sauce

250 gms dates, seeded

75 gms tamarind

50 gms jaggery

1/4 tsp black pepper powder

1/4 tsp salt

1/2 tsp cumin powder

Instructions

Prepare the pancake batter by mixing the oatmeal, amaranth flour and coconut flour with all the dry ingredients. Add the coconut oil and the flaxseed mixture and mix well. Add the coconut milk to the flour mixture, adding water if necessary to make a thick batter. Set aside.

Wash the tamarind well and combine it with the dates in a small pan. Add just enough water to cover them. Add all the other ingredients and cook over medium heat until the tamarind and dates are cooked thoroughly. Cool and blend into a paste. Strain and set aside.

Heat the coconut oil in a pan and add the pineapple pieces. Toss them in the oil, turning them if necessary until they are a golden brown in colour. 

Heat a non-stick pan and add some coconut oil. Pour the batter and spread lightly to make a thick pancake. Cook until the edges start browning and flip them over and cook the other side. Make all the pancakes and serve hot with the grilled pineapple and the date-tamarind sauce.

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A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

4 thoughts on “Millet Pancakes with Grilled Pineapple and Date-Tamarind Sauce

  1. It looks very delicious, and I enjoyed learning about amaranth flour. The date-tamarind sauce sounds delightful too. I tasted tamarind sauce with samosas at an Indian restaurant a few years ago and loved it! 🙂

    1. Amaranth is a powerhouse of nutrition. It tastes better when you mix it with other flours though! Samosa is usually served with mint chutney and tamarind sauce. Commercially dates are not added as they wouldn’t be economical. Jaggery is usually added to sweeten the sauce. 🙂

      1. Thank you for introducing amaranth to me! It is very fascinating. Your recipe inspired me to explore the uses of amaranth, and I discovered that some foodies tend to include it in healthy snack bars too as a puffy and crunchy element. Tamarind sauce with dates is on my list of must-trys now! Thank you for sharing! 🙂

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