Fasting Pancakes
Author: WHOLESOME SOUL | by Kajal Dhabalia
Cuisine: Yogic Fasting
Ingredients
- ½ cup tapioca flour
- ½ cup almond flour
- ½ cup water
- ⅓ teaspoon salt
- 1-2 teaspoons of oil
Instructions
- In a medium bowl, whisk together tapioca flour, almond flour, water and salt.
- Heat a medium size, non-stick skillet or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. When skillet is fully heated, turn heat down to medium low.
- Pour ⅓ cup of batter onto skillet and cook until surface of pancakes have a few bubbles, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue with more oil and remaining batter. Serve warm, with a dollop of ghee, butter or cilantro chutney.
Notes
VARIATIONS
INDIAN SPICED UP BATTER | Add ½ teaspoon grated ginger, ½ teaspoon grated jalepeno and ¼ cup finely chopped cilantro to batter. Then cook as instructed above.
CUMIN SEEDS | Add ½ teaspoon oil and ½ teaspoon cumin seeds to skillet. Roast for about 30 seconds and pour batter directly on seeds. Then cook as instructed above.
CHEDDAR & SPINACH | Add ½ cup cheddar cheese, 2 cups finely chopped spinach and ½ teaspoon pepper to the batter. Then cook as instructed above. Serve with a dollop of sour cream.
NOTES
VEGAN NOTES | Totally gluten free! Just adapt variations with vegan ingredients---just make sure they are fasting.
GLUTEN FREE NOTES | Totally gluten free!
YOGIC COOKING NOTES | For kappa body types the Indian Spiced Up Batter variation would be good. For pitta people, use the Cumin Seed variation and serve with cilantro chutney. And for vata body types, make sure to serve with a dollop of ghee or sour cream.
INDIAN SPICED UP BATTER | Add ½ teaspoon grated ginger, ½ teaspoon grated jalepeno and ¼ cup finely chopped cilantro to batter. Then cook as instructed above.
CUMIN SEEDS | Add ½ teaspoon oil and ½ teaspoon cumin seeds to skillet. Roast for about 30 seconds and pour batter directly on seeds. Then cook as instructed above.
CHEDDAR & SPINACH | Add ½ cup cheddar cheese, 2 cups finely chopped spinach and ½ teaspoon pepper to the batter. Then cook as instructed above. Serve with a dollop of sour cream.
NOTES
VEGAN NOTES | Totally gluten free! Just adapt variations with vegan ingredients---just make sure they are fasting.
GLUTEN FREE NOTES | Totally gluten free!
YOGIC COOKING NOTES | For kappa body types the Indian Spiced Up Batter variation would be good. For pitta people, use the Cumin Seed variation and serve with cilantro chutney. And for vata body types, make sure to serve with a dollop of ghee or sour cream.
Recipe by Wholesome Soul at https://blog.wholesomesoul.com/fall-fasting-pancakes/