Amaranth Pancake Mix, 150g

AED 12.00

Product Description

Nutritious, gluten-free, fibre rich, delicious breakfast whole meal. Contains Macronutrients, Antioxidants & Minerals. Easily Digested.

Ingredients : Amaranth flour & Chick Pea Flour

How to use: Take 2 medium sized bowls. In `1st bowl, whisk together 150 gms of amaranth pancake mix, salt and jaggery powder to taste. For fluffy pancakes, add pinch of baking powder. For taste, add vanilla essence, cinnamon, chocolate or fruit powder. Take another bowl, stir 1 flax/chia egg (optional), melted butter(preferable vegan butter) with any of these options - 1 cup - water/milk/buttermilk/vegan milk. Add wet batter to dry ingredients.Stir to blend to make a smooth batter. Do not overmix. Keep aside the final batter for 15 mins. Pre-heat pan. Grease with little oil, butter or desi ghee. Spread one ladleful batter on pan. Spread thinly and evenly in a round shape. Cover pan till irms and flip. Serve with chutney, jaggery powder, maple syrup, vegan butter, jam, vegetable.

Storage: Store in cool dry place in glass or steel jar preferably

Stone milled Amaranth flour, banana flour, chia seed flour and chickpea flour

Amount per 100g

  • Energy (Kcal) 371.04
  • Carbohydrate (g) 70.43
  • Protein (g) 14.26
  • Fat (g) 3.59
  • Dietary Fibre (g) 7.11

        We at Hayawiia strive to ensure that the product information displayed on our website is accurate and up to date. However, products and their ingredients are liable to change. Due to this, we urge you to always read the label before consuming or using the product and never rely solely on the information presented here. If you require information or have any queries regarding a product, please email our friendly Customer Care team at weare@hayawiia.com who would be happy to help.

        While we do offer gluten-free options, please note that not all of these brands are baked or processed in entirely gluten-free facilities. While different areas are used and deep cleaning takes place, cross contamination could occur.

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