Chai Pancakes

Try this healthy version of pancakes Ayurveda style that is pacifying to all doshas.

Chai Pancakes

Ingredients

This is the base recipe, then make adjustments based on your dosha:

• 1 cup quinoa flour (can sub brown rice flour or buckwheat flour)

• 1 cup milk (dairy or non-dairy)

• 1 Tbsp sunflower seed butter or almond butter

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/4 tsp cardamom

• 1/4 tsp ginger

• pinch of ground cloves

• 1 Tbsp maple syrup

• 1 tsp lemon juice

• 1/2 tsp pink salt

• coconut oil or ghee for cooking

Vata toppings: almond butter, maple syrup

Pitta toppings: walnuts, maple syrup

Kapha toppings: pomegranate seeds or cacao nibs

Directions

1. In a large bowl, stir together all ingredients except coconut oil or ghee. Let sit for 5 minutes to thicken.

2. In a medium nonstick skillet, heat 1 tsp of oil/ghee over medium heat. Spoon 2 Tbsp of batter into skillet and press into a pancake shape. Cook for 2 minutes, or until the bottom is firm and bubbles begin to appear on the surface.

3. Using a spatula, carefully flip the pancake and cook for 1-2 minutes on the opposite side, taking care not to let it burn. Continue making pancakes until the batter is used up, adding more oil to the pan as needed.

4. Serve warm, topped with the dosha topping of your choice.

You can make your own quinoa flour by milling uncooked quinoa in a coffee grinder. Place

1/4 cup quinoa in the grinder and pulse on and off, shaking every few pulses to ensure an even grind. This will yield 1/3 cup of fine quinoa flour. Refrigerate in an airtight container for up to 6 months.

Recipe adapted from Eat, Feel, Fresh by Sahara Rose Ketabi