Protein Pancakes (Gluten Free)

vegan protein pancakes

Vegan savoury & high protein pancakes that are primarily made of Urad (black gram lentil) - known to be like "meat for a vegetarian/vegan.

Medicinal Qualities: 

  • Doshas: This pancakes are good for Kapha & Pitta.
  • Season: Especially great in winter and cold climates.
  • Male Aphrodisiac - Helpful to increase sperm count in men.
  • Can be a little hard to digest. 

Ingredients

  1. Besan (chickpea) flour – 1/4 cup
  2. Urad flour - 3/4 cup
  3. Onion (chopped) - 1
  4. Salt – per taste
  5. Ajwain Seeds - 1 tsp
  6. Cumin powder – 1 tsp
  7. Tumeric – ¼ tsp
  8. Water - 1 to 2 cups
  9. Ghee or oil for cooking
  10. Fresh Coriander for garnishing
  11. Squeeze of lemon juice

Method

  1. In a large bowl mix flour, onion, salt, ajwain, turmeric & cumin seeds
  2. Add water & mix well to make a batter, ensuring no lumps of flour remain
  3. Heat tawa or non stick pan and drizzle on 1 teaspoon of ghee
  4. Spoon 2-3 tbsp of batter onto pan and spread to make a pancake
  5. Shallow fry for about ½ minute. Press down with spatula

6. Flip over and cook on other side for ½ minute

7. Spoon a little more oil or ghee on the sides of the pancake to make it crisp

8. Flip it one more time for about 10 seconds

9. Serve hot with chutney

10 Garnish: With a squeeze of lemon and fresh coriander.


Related Recipe: Sweet Buckwheat Pancakes


Did you try making these vegan protein pancakes? Please comment below on how your recipe went!


Ayurvedic Buckwheat Pancakes Recipe

Ayurvedic buckwheat pancakes

Here are light and easy-to-digest ayurvedic pancakes, that are quick and easy to make, and SUPER YUMMY!

Serves 2-3      

  • Gluten-Free
  • Good for Kapha, & Pitta body types
  • Seasonality: Good in spring, winter and summer

The ingredients of the ayurvedic pancakes


Ingredients:

  • Buckwheat flour – 1⁄2 cup (a.k.a. "Kuttu flour" in Indian Groceries)
  • Non-homogenized milk – 2 tbsp - (can replace with fresh almond milk or add millet & channa flour to make batter stick). 
  • Water – 1 cup
  • Cinnamon powder – 1⁄2 tsp
  • Cardamom seeds crushed or cardamom powder – 1⁄2 tsp
  • Ghee for frying
  • Fresh coriander, fresh lemon and maple syrup (optional) for garnish.

Method:

Mix all the ingredients, adding water a little at a time, to make a smooth, runny batter.

Heat tawa or non-stick pan to low heat. Then coat pan with 1-1.5 teaspoons of ghee.

Pour enough batter to have a pancake of the size you want & evenly spread the batter to make the 
pancake.

Ayurvedic pancakes mix being poured over the pan

Dylan Smith spreading the ayurvedic pancake mix on the pan to shape the pancake

Optional: add chopped coriander on the raw batter and spread to infuse it in the pancake.

When bubbles start appearing on surface of the pancake, add 1 teaspoon of ghee around edges (if you didn't start with enough ghee).

Turnover and cook other side, spooning ghee around edges to make crisp.

The ayurvedic pancake ready to eat

Serve this Ayurvedic pancakes with fresh lemon juice, fresh coriander and mango chutney or maple syrup.

Comments:

  • Good for those trying to lose weight and diabetes.
  • Good for suffers of I.B.S. & celiac disease.
  • Good for Kapha aggravations such as excess water retention, sinus blockage.
  • Good for grain-free cleanses/fasts.
  • Great for kids, they love it!

Ayurvedic Properties:

  • Rasa (Taste): Astringent, Sweet, Pungent
  • Virya (Energy): Heating
  • Vipaka (Post-Digestive effect): Sweet
  • Gunas (Qualities): Heavy
  • Actions on the doshas: Balances Vata and Kapha, increases Pitta in excess