Bring Ayurvedic Wisdom to Your Pancakes

Nov 4, 2021 | Written by Leticia Padmasri

We are in the season of change and also deficiency. The low temperatures challenge the body to protect itself from heat loss. At the same time, our appetite naturally peaks around November, and we satiate it instinctively with a rich diet. Nourishing and building foods are ideal during this season since they revitalize deficient tissue and thicken our skin for insulation during the winter.

Do you live in the Southern Hemisphere? Check this article instead: QUINOA WITH SEEDS

But the sharp drop in temperatures and the dry air (not just from outside but from turning on the heat in our homes) can lead to common seasonal complaints such as gas, bloating, and constipation. Consequently, our ability to digest the heavier foods of the period (and fend off the foreign organisms that enter the body too!) is weakened.

This Almond & Spelt Pancake recipe is a great example of how to bring Ayurveda’s wisdom to one of America’s favorite breakfasts. Pancakes are usually heavy and hard to digest. This recipe, however, uses warm spices that help digest rich foods. It uses healthy fats that internally lubricate the body. This all counteracts fall gas and bloating and allows smooth elimination.

Spelt flour is easier to digest and less sticky in the GI tract. It also has extra protein in comparison to wheat. The addition of spices makes digestion of the flour even more efficient. Ginger improves digestion and circulation. It is a good remedy for both constipation and diarrhea. Cardamom regulates sugar and water metabolism. It prevents the formation of mucus. Cinnamon promotes circulation and is good for cold feet and hands. Ghee and almonds are good sources of fat that soothe internal dryness. Ghee is one of the best fats to nourish your body in autumn. It is lactose-free, though it is made from butter. Almonds are one of the best tonic foods. The heavy and grounding qualities of these fats are calming and comforting, counteracting the tendency to feel scattered and anxious during this season.

Almond & Spelt Pancakes

INGREDIENTS:

½ cup spelt flour

1/3 cup almond flour 

½ cup almond milk

Egg replacement (or 2 eggs)

1Tbsp melted ghee (or avocado oil)

¼ tsp cinnamon powder

¼ tsp cardamom powder

1 tsp fresh grated ginger

¼ teaspoon salt

Water (about ⅛ of a cup)

PREPARATION:

1. Place the milk, egg replacement, and salt in a bowl. Mix it thoroughly.     

2. Add the flours, spices then add the oil and mix well.

3. Finally, add the water and mix a bit more.

4. Place your pan over medium heat. Brush with ghee. 

5. When the pan is hot, remove from the heat and scoop in about 4 tablespoons of batter. Swirl the pan to distribute the batter evenly and return to heat. 

6. Cook until you can easily loosen the edges with a spatula. 

7. Turn and cook on the other side for 2-3 minutes. This recipe makes about 6 pancakes.

Serve hot with the following topping ideas:

*** Fall: Serve with a little bit of honey and tahini. 

*** Summer: Serve with a little bit of maple syrup and coconut yogurt.

*** Spring: Use buckwheat flour instead. Serve with a little bit of honey and pumpkin seed butter.

Remember: If you are experiencing imbalances, the seasonal regime may need to be modified accordingly. This may involve removing target foods to ease the symptoms and treating the imbalance with specific herbs and lifestyle habits.

Bom apetite!