- Recipe type: lunch, breakfast, or dinner
- Cuisine: Ayurvedic
- Preperation time: 20 mins
- Cooking time: 20 mins
- Total time: 40 mins
- Serves: 2-4, recipe can be doubled or tripled
Have you already heard of Ayurvedic cooking? It’s a type of cuisine that is based on guiding principles for mindful eating to boost health and wellness. It consists of primarily preparing whole foods like fruits, vegetables, grains, and legumes and minimally processed foods.
Legumes such as mung bean are popular with Ayuverda because they are full of protein, minerals and nutrients. On top of that, this recipe has lots of healing spices in it, like cumin and ginger. Adding a spoonful of Alver Golden Bean, will supercharge your pancakes with the best of mung bean. They are naturally vegan, gluten free, proteinrich and utterly tasty!
You can prepare the batter and keep it in the fridge for 3-4 days, ready to use whenever you need. The days of questioning what to eat are over! These vegan pancakes are fast food that’s good: healthy, wholesome, proteinrich and versatile. Just whip up the batter, add whatever else you like – spinach for even more green, or beets. Cook several pancakes, top them with your favorite veggies or spreads, serve with chutney, tamarind, vegan yogurt or an avocado dip.
- 1 tbsp. Alver Golden Bean
- 2 scallions cut into fine rounds (optional)
- 2 tbsp. finely chopped fresh cilantro
- 1 tsp. cumin seeds
- ½ tsp. coriander powder
- ¼ tsp. turmeric
- ¼ tsp. Himalayan salt (or sea salt)
- ¼ tsp. black salt (kala namak)
- ¼ tsp. of jaggery
- 1 tsp. freshly grated ginger
- 1 tsp. finely chopped curry leaves (optional)
- 1 tsp. ghee or coconut oil, plus extra for cooking
Take one spoon Alver Golden Bean and dissolve in a little water, add more water little by little until you reach ½ cup, blending until it becomes a thick paste. Be careful not too add too much water or the pancakes will be difficult to cook.
Add the cumin seeds, coriander and turmeric. Blend until the mixture is smooth and light. Just before cooking stir in the ginger, scallions, cilantro, curry leaves, jaggery and both salts.
Heat a cast iron or nonstick pan on medium heat and smear with one teaspoon of ghee or coconut oil. Ladle ½ cup batter into the center of the pan and spread with a spoon so that it’s ¼ inch thick. Cover and cook for three to five minutes, until the bottom is golden brown. Turn and cook the other side, uncovered, another three minutes or until the bottom is golden.
Add a little more ghee or oil into the pan in between each pancake.
Serve warm. Add your toppings, sauces or dips. Enjoy on their own or as an accompaniement for soups, salads or dhals.