These Ayurvedic pancakes are made with fresh whole wheat and brown rice flour and digestive spices, making them grounding and nourishing. They are free of eggs and baking powder or soda so you can rest assured that when you make your next family breakfast, you’re serving a dish that is delicious and balancing for body, mind and spirit.
2 cups mixed flour (we use freshly ground brown rice flour and whole wheat flour)
1 tsp. salt
½ tsp. sweet cinnamon powder
½ tsp. cumin powder
½ tsp. coriander powder
½ tsp. fresh ginger or ginger powder
½ - 1 cup water or herbal tea
½ cup fresh buttermilk (substitute water or rice milk)
2 Tbsp. ghee
½ cup dried organic rose petals (if you can’t find these, just omit them – they’re just as delicious on their own)
Mix flour, salt and spices thoroughly. Add buttermilk, water or herbal tea and ghee and mix until the batter is moderately thick, but still slightly runny (don’t overmix – it’s okay for the batter to be lumpy).
Heat a frying pan on medium heat and add ½ Tbsp. ghee. Add the batter to pan using a ladle and cook the first side until it starts bubbling in the middle (about 3-5 minutes depending on size). Just before turning to cook the other side, sprinkle a few dried rose petals into the batter.
Serve warm with maple syrup or a little yogurt and honey.
Want more? Watch this video to see how Cinnamon Rose Pancakes are made at Hale Pule.