Ayurvedic Pancakes

SERVES 2-3

These were so fun to make and I love these for celebratory breakfasts that are quick and easy to make. You could pair with either scrambled eggs OR stewed and spiced fruit for a nice complete breakfast.

This is great for balancing vata or times of high stress - especially with the grounding and calming ingredients like the wheat, egg and ghee.

DOSHAS

Vata - Add ghee on top as well as spices.

Pitta - Good for pitta. Opt for cardamom.

Kapha - Could try a chickpea flour vs. wheat flour as wheat can be heavier to digest

INGREDIENTS

1 cup flour (I like Einkorn flour)
1/8 cup loose jaggery
2 tsps baking powder
1/4 tsp salt
1/2 tsp cinnamon or cardamom (optional)
3/4 cup water or almond milk
1/8 cup ghee
1 tsp vanilla
2 eggs

DIRECTIONS

Combine flour, sugar, baking powder and salt in a large bowl. Stir. Make a well in the flour and add water (or almond milk), ghee, vanilla and egg.
Whisk wet ingredients first then gently fold in the dry ingredients. Mix together until smooth.
Heat skillet over medium-low heat. Add ghee to the pan and melt. Ladle one spoonful into the pan and let cook until bubbles begin to appear. Check to see that the underside is golden then flip. Cook on the 2nd side for a few minutes. Check for the 2nd side to be golden brown then it is done. Remove from the skillet and continue cooking the remaining batter. You may be able to cook multiple in the skillet. Add more ghee as needed to cook.
Optional toppings: more ghee, spices (cinnamon or cardamom), maple syrup, coconut, etc.