Simple Playful Pancakes
A fun, aromatic twist on a classic, these pancakes are infused with warming spices like nutmeg, cardamom, and ginger. Light yet nourishing, they’re perfect for a leisurely weekend breakfast. Choose from spelt, whole wheat, or buckwheat flour to suit your taste and digestion.
These pancakes are simple to make and easy to adapt, making them perfect for a creative, relaxed weekend breakfast. Keep it light, have fun with toppings, and enjoy the warm, spiced flavours!
Serving – Makes 4
Ingredients
1/3 cup flour of choice: spelt, whole wheat, or buckwheat
¼ tsp nutmeg
¼ tsp cardamom
¼ tsp ginger
1 tsp vanilla extract
½ tsp mineral salt
2 tbsp ghee (plus more for cooking)
½ cup water
Optional
Chopped pistachios or macadamias
2 tsp maple syrup
Organic rose petals
2 soaked apricots, chopped
Shredded carrot
Method
In a bowl, whisk together the flour, spices, salt, vanilla, ghee, and water to form a smooth batter. Let it rest for 5 minutes.
Heat a cast iron or stainless steel pan over low heat for 5 minutes. Lightly grease with ghee.
Increase to medium heat and pour a ladle of batter into the pan. Cook until bubbles form on top (about 3–5 minutes).
Flip carefully and cook for another 3–5 minutes until golden.
Serve warm with a drizzle of maple syrup, eat with your hands and have fun!
Flour Options
Spelt Flour – Light and nutty, with a soft texture.
Whole Wheat Flour – Heartier and slightly denser, rich in fibre.
Buckwheat Flour – Naturally gluten-free, with an earthy taste.
Dosha Adaptation Guide
VATA – It's great for Vata, providing warmth and nourishment to balance dryness and coldness.
PITTA – With a few tweaks, like reducing nutmeg and adding rose petals or apricots, it can work well for Pitta.
KAPHA – It may be a bit heavy for Kapha, especially with whole wheat flour, but using lighter flour and reducing ghee can make it more stimulating.
