Buckwheat, an excellent grain for weight loss

Buckwheat pancakes are lighter than the traditional pancakes. Ayurvedic Medicine considers buckwheat  light, and uses it when people have Kapha-type imbalances, like weight gain.

In France, the crêpe, a lighter and thinner version of a pancake and is traditionally made with buckwheat for both savory and sweet versions.

This vegan Buckwheat Pancakes recipe is a great way to have your (pan)cake and eat it too!

Ayurvedic Cuisine.

Many years ago, I took my first Ayurvedic cooking class with Maharishi University of Management and I tried this buckwheat pancake recipe and loved it!

Ayurvedic cuisine is generally a vegetarian cuisine.

What Makes Cooking Ayurvedic?

Ayurvedic cuisine is based on six principles:

  1. It incorporates foods that are easy to digest, and that are sattvic, meaning fresh, whole and nutritious for the health of the body, mind and inner spirit.
  2. Ayurveda works with the intelligence and the life force in the food which is revealed by its taste and texture. 
  3. It uses ingredients whose attributes or qualities are opposite to that of the doshic imbalance. The diet is of a ‘pacifying’ nature.
  4. Ayurvedic cuisine uses spices and aromatics (herbs, onion, garlic, ginger, turmeric etc.) to improve digestion and make sure that the proper amount of each taste is created
  5. True Ayurvedic cuisine is vegetarian.
  6. Ayurvedic cuisine aims to create satisfaction. It incorporates 5 food categories: a vegetable protein (lentils, beans, tofu etc.), a whole grain, a root vegetable of gourd like squashes and zucchinis, a non-starchy vegetable like leeks, greens and a healthy fat like avocado, seeds, ghee etc. 

Here’s what you’re going to need for these vegan buckwheat pancakes:

One and a half cup buckwheat flour
Two tablespoons of cornstarch
Half a teaspoon of salt, half a teaspoon of baking soda, half a teaspoon of cardamom, and half a teaspoon of cinnamon. One tablespoon sunflower oil and one and a half cup of almond milk or other non-dairy milk. And finally 3 small sweet apples, cored and shredded

Here’s how to prepare the buckwheat pancakes:

In a bowl mix all dry ingredients
Combine milk and oil and add to dry ingredients. Whisk into a smooth, thick batter. Add the shredded apples.
Place a skillet on medium heat. Once hot, lightly coat with oil. Pour a ladle of batter onto the skillet. When the side of the pancakes are becoming hard, flip them over with a spatula. Cook both sides until golden brown.
Enjoy these buckwheat pancakes with a little maple syrup!

For more vegan recipes, check out my vegan carrot cupcake here!

If you have a question, simply ask here!

 

Facebooktwitterlinkedin