Inspired by: American breakfast pancakes
- Kapha seasonJan – May in the north
- Vata seasonOct – Dec in the north
Buckwheat–Spelt Pancakes with Warm Berry Compote
- Serves
- 4
- Portion
- 3 small pancakes + compote
- Time
- 30 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Buckwheat (kuttu) flour | ⅔ cup buckwheat flour | 80 g | 400 g | |
| Spelt flour (wholegrain) | ⅔ cup spelt flour | 80 g | 400 g | |
| Baking powder / bicarbonate | 1½ tsp | 6 g | 30 g | |
| Cinnamon | ¼ tsp | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g | |
| Almond milk, unsweetened | 1¼ cups almond milk | 300 ml | 1500 ml | |
| Banana, ripe | 1 ripe, mashed (binder) | 100 g | 500 g | |
| Ghee (cow) | 1 tbsp (pan) | 15 g | 75 g | |
| Blueberries | 1⅓ cups | 200 g | 1000 g | |
| Maple syrup | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Ginger, fresh | ½ tsp grated | 3 g | 15 g |
Method
How to cook it
Step 1: Whisk flours, baking powder, cinnamon and salt; add almond milk and mashed banana to a thick pourable batter; rest 10 minutes.
Step 2: Cook small rounds on a ghee-smeared pan over low–medium heat, covered, 2 minutes per side.
Step 3: Compote: simmer blueberries with maple and ginger 6 minutes until jammy.
Step 4: Serve pancakes warm with the compote.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEggs→Tomashed banana
- FromRefined flour→Tobuckwheat and spelt
- FromSyrup flood→Tosmall warm compote
Appears in
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