Most people think of pancakes as a sweet dish (we have a recipe for that, too), but adding savory spices balances the natural sweetness of the wheat and aids digestion. By adding vegetables to the batter, you have a creative and unexpected way to eat a familiar food.
Pancakes travel well, making them a great meal to go or a tasty addition to your child’s lunchbox. Just be sure to round out the meal with an extractive vegetable (sautéed greens or broccoli make a nice addition – you can even add them to the pancakes with the carrots) and the legume of your choice.
Serves 4 to 6
3 cups wheat flour (substitute half barley or brown rice flour for half the wheat if desired)
3/4 tsp. mineral salt
1/2 tsp. cumin powder
1/2 tsp. coriander powder
2 Tbsp. ghee
2 cups water or herbal tea (more if needed)
1 cup shredded carrots
Mix the flour, salt and spices well, then fold in the ghee (if you live in a cold climate, melt the ghee first). Add the water slowly and stir until it forms a thick batter.
Heat a frying pan to medium heat and add 1 tablespoon ghee. Using a soup ladle or a large spoon, pour the batter into the pan to create the size pancakes you want. Add the shredded carrots to the center of the pancakes right away. Flip the pancakes when they start to bubble, adding a small amount of ghee as needed, and cook for 1-2 minutes on the other side.