I wanted to make a pancake that was Kapha-friendly, so free of egg, almond meal and banana.
Buckwheat and beetroot pancakes with berries
130g buckwheat flour
65g coconut flour
1 tsp baking powder
1 tsp ground cinnamon
120g grated beetroot (about 1 beetroot)
1 tbsp coconut sugar
1 tbsp chia seeds
500ml soy milk (or Kapha-suitable milk)
2 tbsp ghee
2 tbsp raw honey
Sift the flours, baking powder and cinnamon into a bowl. Stir in the beetroot and sugar and make a well in the centre.
Whisk together the chia seeds and milk.
Add the wet ingredients to the dry ingredients and mix to combine. Allow to stand for 5-10 minutes to thicken slightly. You want the batter to be a thin pouring consistency, not thick, or the pancakes will be stodgy.
Heat a little of the ghee in a large non-stick frying pan over medium heat, add 3 tbsp of batter per pancake to the pan and cook four at a time. Cook until bubbles appear on the surface, about 3 minutes, then turn and cook on the other side for 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining batter until you have ten pancakes in total.
Serve the pancakes topped with the raspberries and drizzled with the honey.
Extracted from The Yogic Kitchen by Jody Vassallo (HQ, an imprint of HarperCollins, approx €20).