This recipe can be made into either pancakes or waffles. Waffles are certainly a treat, yet require a waffle iron, a tool even a savvy home cook may not have. So if you don’t have one, make pancakes. Either way, when cooked, the delicious spiced batter will be a wholesome and nourishing start to your day. 

They are whole grain, naturally sweetened and full of prana and nutrients. The spelt and oats, when combined with vanilla and coriander, give a nice touch. This is a recipe that you can easily add to your morning repertoire. And if you love them, we have a couple more pancake batter options to try as well. One, savory, the other slightly sweet with rose and cinnamon. 

Balancing for all three doshas and loved by children and adults alike.

Augmenting

SERVES: 4

PREPARATION TIME: 1 hour

You’ll need:

• 1 ½ cup spelt flour – use 1 cup spelt grain if you mill your own

• ½ cup oat groats – grind them with spelt if you have a flour mill or use a high speed blender 

• 2 tbsp ground coriander

• ½ tsp cinnamon

• 1 tsp vanilla extract

• ½ tsp mineral salt

• 2 tsp maple syrup

• 2 tbsp ghee

• 2 cups water

• 2 tbsp chia seeds

• ghee for oiling the pan

Here’s how:

1. Combine all the ingredients into a firm batter with a whisk. Let the mixture rest for 5 minutes.

2. Preheat a cast iron pan on low for 5 minutes or warm a stainless steel pan.

3. Brush a little ghee in the pan. 

4. Adjust the heat to medium.

5. Add a ladle full of batter into the pan and let the pancake cook until bubbles begin to show on top. 

6.  Carefully use a wooden spatula to flip the cakes. The timing is about 3-5 minutes on each side depending on your pan, cooktop and thickness of batter. 

7. Remove carefully with a wooden spatula and enjoy!

Serve with date ginger chutney, or creme fraiche, or lightly toasted peeled almonds.

Tips & substitutions:

We recommend using a cast iron pan if possible and to avoid non-stick coated cookware.

You might need to adjust the cooking times slightly depending on the size of your ladle and pancakes, thickness of your batter and thickness of your pan. 

Due to the dense sticky nature of oat groats, they can get stuck in a blender or grain mill if ground on a fine setting. To avoid this issue, combine the spelt and oats together before milling or grinding.

Visit our Ayurveda Lifestyle page for kitchen essentials

Originally Published on https://www.halepule.com/blog

Myra Lewin Hale Pule Ayurveda and Yoga

Ayurvedic Practitioner and Ayurveda Yoga Therapist, Myra Lewin is a professional member of the National Ayurvedic Medical Association and a master yogini. Myra has amassed more than 100,000 hours of Yoga teaching experience spanning 30+ years of practice.

In 1999 Myra Lewin founded Hale Pule Ayurveda and Yoga.

She is the author of several acclaimed books on Ayurvedic nourishment including, Freedom in Your Relationship with Food , Simple Ayurvedic Recipes, Dine with Myra, and Simple Ayurvedic Recipes II. Myra is also the host of two remarkable podcasts on holistic healing, “Everyday Ayurveda and Yoga at Hale Pule” and “Spark Your Intuition”.