Ayurvedic recipe coming in hot! Literally. So here's the deal on pancakes, I'm not a morning pancake kind of lady. I much prefer to start my day with fruit or a savory egg dish. I feel like it sets me on track for my day vs. when I eat a sweet indulgent breakfast. When the latter does happen, all I seem to crave all day are sweets! That being said, I still enjoy a good pancake...and even stack for a sweet dinner or dessert. You know those days when all you want is something warm, cozy, and soul nourishing? This is the recipe for you.
In addition to warming spices that nourish our bodily systems - especially in the case of a Vata excess like me - it also happens to include a new Ayurvedic herb that I've incorporated into my routine the past month. It's call Shatavari. Have you heard of it? It's used in Ayurveda to support the reproductive system (which we all know I need considering for the longest time, my period was non existent after going off the pill and is now super irregular), as well as digestive support - particularly for the pitta dominant or those experiencing excess pitta in their systems. The herb is part of the asparagus family (probably making it not low in fodmaps), but is considered an adaptogenic herb. The name Shatavari translated into English means "having one hundred roots" but is also known as "having one hundred husbands." The name came about because it was traditionally used as a rejuvenation tonic for the female reproductive system. So let's just call these sexy pancakes, yeah? Now who wants to join me for a late night pancake party?
Ingredients // Pantry Items:
- 1/2c gluten free flour (I used half quinoa and half buckwheat)
- 1 teaspoon baking soda
- 1 very ripe, medium sized banana
- 1 large pastured egg
- 2 tablespoons nut milk
- 1 tablespoon oil (I used avocado oil, but coconut would work in a pinch!)
- 1 teaspoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/4 teaspoon nutmeg
- 2 capsules of Shatavari (I used organic India brand and opened the capsules)
- A pinch of salt
- Mash the banana in a medium sized bowl
- Stir in all other ingredients until combined
- If necessary add in 1-2 tablespoons of extra almond milk (some GF flours will make the batter thicker than you may want)
- Scoop the batter out by the quarter cup and cook in a non-stick pan or skillet (should yield 5 cakes)
- *Feel free to set the oven to 300F if you're doubling or tripling the recipe to keep all the cakes warm
Top with anything your heart desires! I personally love them as a pancake taco with some dairy-free yogurt or chia pudding and fresh cut figs.