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Easy Ayurvedic Pancake Recipe

 

buckwheat ayurvedic pancakes

Ingredients:
3/4 cup of organic wheat flour (or use non-gluten flour)
1/4 cup organic buckwheat flour
1 Tablespoon melted Grass Fed Ghee
1 tsp aluminum-free baking powder
1/4 tsp Himalayan Salt
pinch of all these spices: ground cinnamon, nutmeg, pepper, cloves and ginger (use more ginger for kapha dosha types)

Doshic Effect
Tridoshic in moderate quantities. For kapha, use in moderation.

Directions:
Mix the melted Grass Fed ghee with the flour. Add all the spices and salt into the mixture. Add 1 cup of almond or rice milk for sweet or fresh whey and a small pinch of Himalayan Salt or Vata Dosha Spice for savory.

Mix to a thick batter (consistency of double cream) and let it stand for 20 min. Add more liquid if required.

Cook in a fry pan (ceramic works great) with no oil for light, easy to digest Pancakes, or use a little ghee. Batter can be stored in fridge for up to 5 days.

Serving suggestions: unsalted butter, fruit, maple syrup or dahl, tomato, paneer, coriander leaves and a pinch of Real Salt.

Goes great with a hot cup of Ayurvedic Roast! For Kapha types, take with a hot cup of Kapha Dosha Tea.

This recipe has been adopted from and generously shared by the The Eumundi Medicine Man, an Ayurvedic Herbalist.

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