Recipe: Gluten-free Vegan Pancakes

• 1/2 c brown rice flour
• 1/2 c chickpea flour
• 1 tbsp dry sweetener
• 2 tbsp baking powder
• 1 c milk (soy, almond, rice, coconut or hemp)
• 1 tsp ground flax + 3 tbsp hot water
• 2 tbsp sunflower oil (or coconut oil)
• 1/2 tsp vanilla
+ fruit (see below for best selection for vata, pitta, kapha)

In a large bowl, mix all the dry ingredients first followed by wet ingredients. If you want them super fluffy, let batter rise for 45 mins to an hour. Cook pancakes on a non-stick surface or using a small amount of sunflower oil or coconut oil (for Kapha, use sunflower oil). Serve topped with fruit, maple syrup and perhaps a little soy or almond yogurt.
Bon appétit!

Modifications for Vata
People with a fragile digestive system (low agni) and tendency towards gas, bloating even constipation should use white rice and quinoa flour instead of brown rice and chickpea. Best fruits for Vata: sweet apples, pears & blueberries (all cooked or stewed)

Modifications for Pitta
People with a super fast metabolism and occasional tendency towards heartburn or loose stools should substitute ground flax seeds for ground chia seeds (less heat producing then flax). Pitta should also avoid soy. Best fruits for Pitta: sweet pears & rehydrated raisins and dates (to rehydrate dried fruit, simply soak overnight).

Modifications for Kapha
People with slow digestion and a sluggish metabolism should omit the dry sweetener, salt and oil, and favour unsweetened soy, rice or almond milk. Frying should be done on a non-stick skillet without oil. Best fruits for Kapha: green apples, blueberries, kiwi & pomegranate.


Please let me know if you try out this recipe and how it worked out. 🙂