Serving 8 Ayurvedic buckwheat pancakes
To assist healthy, balanced digestion one way is to bring the qualities of agni into our body through our food and drink. These qualities are warm, light and slightly oily.
Ayurvedic buckwheat pancakes are a delicious way to do this.
In it’s pure form, buckwheat is heating, heavy and dry.
But when we prepare a pancake from buckwheat flour we are able to make it more balancing to our Agni. Firstly, buckwheat flour is buckwheat in a lighter form. By adding cooling cardamom, ghee and maple syrup, we reduce the heat. To make it more less dry, we add ghee.
This is a delicious way create an easy to digest meal that is warm, light, slightly oily and balances our constitution.
Ayurvedic Buckwheat Pancake Recipe
1 cup organic buckwheat flour
11/2 cups water (add to create texture)
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
Mix all ingredients together, except the ghee. Heat pan on a medium flame. Pour some batter to evenly fill the bottom of the pan. Add a touch of ghee around the edge of the pancake. When the edges start to lift, use spatula to lift the pancake, but continue to cook until the edges of the pancake turn light brown and the top looks dry. At this point flip the pancake. Cook the other side for approximately 20 seconds until it is golden brown. Serve warm with organic maple syrup.