Easy Ayurvedic Pancake Recipe
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)
Tridoshic in moderate quantities. For kapha, use in moderation.
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.