Ayurvedic spice pancakes – gluten-free

Time

35 min

SErves

10 medium-sized pancakes

Calories

124 kcal

Carbs

15g

Protein

3g

Fat

5g

Ingredients

For the spice pancakes

  • 150 g buckwheat flour
  • 50 g chickpea flour
  • 250 ml of water
  • ½ teaspoon Asafoetida (Hing)
  • 1 pinch Chili powder (optional)
  • 1 teaspoon cumin powder
  • 1 teaspoon Coriander
  • 1 teaspoon Turmeric
  • 1 teaspoon Bockshornkleeblätter
  • ½ teaspoon black cumin
  • 1 tbsp chopped parsley (alternatively coriander leaves
  • 1 teaspoon crystal salt + pepper from the mill
  • Coconut oil for frying (ghee for the non-vegan kitchen)

Instructions

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

Step 1

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

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

Step 2

Start to mix slowly until all the ingredients are mixed together, then increase the speed and puree very finely.

As soon as the desired consistency is achieved, switch off the mixer and season with salt and pepper .

Step 3

Heat coconut oil/ghee in a pan.

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

Step 4

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

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

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