Delicious ayurvedic pancakes
I love a good pancake breakfast (and lunch, and dinner…). I go through phases where I’ll have them every day for days in a row, and then don’t eat them for two months. This is definitely one of these every day episodes…
Here I have an ayurvedic pancake recipe for you with just a few ingredients, yet gluten free and dairy free. These pancakes are super easy to make!
So why are the pancakes ayurvedic, you ask? Good question :)
All fresh food can be considered therapeutic. It can either bring balance or disbalance, depending on who you are and what you need. There are millions of recipes for pancakes out there, and a lot of them can be considered ayurvedic depending on the ingredients and therapeutics. It’s important to know what you are eating and how it’ll affect you (more on that when you scroll down).
How to make these ayurvedic pancakes
Makes 10 small pancakes:
- 1 cup oat flour (you can make your own by adding oat flakes to a blender and blend until you get a flour like consistency)
- 1 egg
- 1 cup coconut milk (I used the cream inside the tin and watered it down to a milk like consistency)
- pinch of salt
- half a teaspoon of cinnamon
Mix oat flour, egg, coconut milk (watered down to milk consistency), a pinch of salt and half a teaspoon of cinnamon together until you get a nice pancake batter. The batter shouldn’t be too solid; if it is, add a bit more water. Heat a pan and cook your pancakes with coconut oil, ladling the batter in the pan with a tablespoon or sauce spoon. With these quantities you can make about 10 small pancakes.
Ayurvedic qualities of these pancakes
Let’s start with the ingredients:
- Oat flour
Oats are Vata and Pitta decreasing, and Kapha increasing. They are sweet in taste (rasa) and aftertaste (vipaka) and cooling in energy (vīrya). Oats have laxative properties and help stabilise blood sugar.
Ayurveda considers eggs a tamasic food (impure) but it has certain indications. They provide vigor, are nutritive and building, good for convalescence (recovering after illness). The egg whites are Vata, Pitta and Kapha neutral; the yolk is Vata decreasing and Pitta and Kapha increasing. Eggs are sweet in taste (rasa) and aftertaste (vipaka) and their energy (vīrya) is heating.
- Coconut milk
In this recipe I used the cream inside the tin and watered it down to a milk like consistency
Coconut is very good for Pitta and also Vata decreasing. It is Kapha increasing. It is sweet in taste (rasa) and aftertaste (vipaka) and its energy (vīrya) is cooling in nature. Coconut is also diuretic and good for the skin.
These ayurvedic pancakes are very good to balance aggravated Pitta and Vata due to the coconut milk and oat flour. This is also exactly what makes them heavy and Kapha increasing. That’s why we add a bit of cinnamon to the dough (and because it’s yum, of course!). The cinnamon will boost your agni (digestive fire) so that you can digest the pancakes more easily. You can also drizzle them with honey (if you are not vegan) to further reduce Kapha. Honey is one of the only sweeteners that is good for Kapha!
If you made these ayurvedic pancakes yourself, post a picture on Instagram and tag me @foreversunday . I’d love to see your creations!