Try these Flourless Pancakes with an Unexpected, Flavorful Ingredient, for a Healthy Breakfast

The Ayurveda Experience September 13, 2016 6 Comments

As the nights get darker and colder, taking us into the depths of the Vata or dry season, set into motion from Fall, it can be nice to withdraw into more times of introspection, mindfulness and enjoying what’s right in front of you. It’s also a great time to practice sacred eating.  

According to Ayurveda, a calm, quiet atmosphere for eating helps to create food ‘sadhana’. Sadhana is the act of making anything sacred, and so food sadhana is ‘sacred eating’. Especially when you’re stressed, recalibrating, or feeling overwhelmed, food sadhana helps bring your attention back to the present moment.  

And, because yummy things make the cold season more bearable, it’s nice to have a delicious breakfast to start off the morning sadhana practice. 

And that brings us to these simple yet delicious Sweet Potato Pancakes! 

Yes, Sweet Potatoes, an amazing twist on the original that’s perfect for a Fall morning, that’s better than any box mix.  

This healthy breakfast is a flourless, gluten-free recipe and is appropriate to balance Vata and Pitta doshas. It’s also suitable for sensitive stomachs when spices like cinnamon and ginger are added. 

What’s even better is that they are moist, sweet, and satisfying – especially great to enjoy, snuggled up by a morning fire! 

Sweet Potato Pancakes

Ingredients:

• 1/2 cup mashed sweet potato or yam
• 2 eggs
• 1-2 tsp ground cinnamon
• 1/2 – 1 tsp powdered ginger
• 1 tsp vanilla extract
• 1 Tbsp coconut flour
• 1/2 tsp baking powder
• 2 tsp ghee or coconut oil, for frying

Directions:

1. Mash the sweet potato, then add eggs, cinnamon, and vanilla extract. Mix well with a fork until combined. 
2. Add coconut flour and baking powder. Meanwhile, heat ghee or coconut oil in a pan over medium heat. 
3. When the pan is hot, spoon into little pancakes, make one large pancake, or make fun animal shapes. 
4. Cook on one side for about 5 minutes, until browned and pancake holds together enough to flip. Flip over, cook for about 2-3 minutes more. 
5. Plate and serve! You can smear a little ghee and add a sprinkle of shredded coconut, for extra flavor and crunch, or even drizzle a little maple syrup! 
6. Eat slowly, savoring their flavor, and when you’re almost full, stop. 

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