Ayurvedic Crispy Buckwheat Pancakes
Ayurvedic crispy buckwheat pancakes 🧡
The batter is very thin, but don't fear, it totally works!
The flavours, don't hold back, they work! I promise
Have some fun my darling, and whip these up!
Do spoon the ghee around the edges to make them crispy. It's worth it!
Gluten free
Egg Free
Sugar Free
Lactose Free
Delicious full
Ingredients:
- Buckwheat flour – 1⁄2 cup
- Non-homogenized milk – 2 tbsp - (can replace with fresh almond milk or add millet & channa flour to make batter stick)
- Water – 1 cup
- Cinnamon powder – 1⁄2 tsp
- Cardamom seeds crushed or cardamom powder – 1⁄2 tsp
- Ghee for frying
- Fresh coriander, fresh lemon and maple syrup (optional) for garnish.
Method:
Mix all the ingredients, adding water a little at a time, to make a smooth, runny batter. Heat tawa or non-stick pan to low heat. Then coat pan with 1-1.5 teaspoons of ghee. Pour enough batter to have a pancake of the size you want & evenly spread the batter to make the pancake. Optional: add chopped coriander on the raw batter and spread to infuse it in the pancake. When bubbles start appearing on surface of the pancake, add 1 teaspoon of ghee around edges (if you didn't start with enough ghee). Turnover and cook other side, spooning ghee around edges to make crisp. Serve this Ayurvedic pancakes with fresh lemon juice, fresh coriander and mango chutney or maple syrup.
Ayurvedic Properties:
- Rasa (Taste): Astringent, Sweet, Pungent
- Virya (Energy): Heating
- Vipaka (Post-Digestive effect): Sweet
- Gunas (Qualities): Heavy
- Actions on the doshas: Balances Vata and Kapha, increases Pitta in excess
