Ayurvedic pancakes – gluten free

Time

35 min

SErves

10

Calories

124 kcal

Carbs

15g

Protein

3g

Fat

5g

Ingredients

For the spice pancakes

  • 150 grams of buckwheat flour
  • 50 g chicken pea flour
  • 250ml of water
  • ½ tsp Asafoetida (Hing)
  • 1 pinch chilli powder (optional)
  • 1 tsp cumin powder
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 teaspoon fenugreek leaves
  • ½ tsp black cumin
  • 1 tbsp chopped parsley (alternatively coriander leaves)
  • 1 tsp crystal salt + pepper from the mill
  • Coconut oil for frying (ghee for non-vegan cuisine)

Instructions

These Ayurvedic pancakes are very aromatic and simply delicious in taste. A wonderful side dish for curries, chutneys and vegetable dishes – easy and quick to prepare.

Step 1

For the dough, briefly mix 150 g buckwheat flour and 50 g chickpea flour with 250 ml water in a high-performance mixer.

Then gradually add all the other ingredients – except salt, pepper and coconut oil.

Step 2

Blend slowly until all ingredients are combined, then increase speed and blend very finely.

Once the desired consistency is reached, turn off the mixer and season with salt and pepper.

Step 3

Heat coconut oil/ghee in a pan.

Put 3 – 4 tablespoons (depending on the desired size) of the pancake mixture in the hot oil and fry on both sides until golden.

Step 4

Then remove from the pan and place on a plate lined with plenty of kitchen paper to drain.

Tip: These Ayurvedic spice pancakes also go well with asparagus or vegetable dishes.

Ayurvedic pancakes
© ZDG/nigelcrane

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