VEGETARIAN/ VEGAN PANCAKES for the SOUL 😇

Pancakes are like a meditated mind: smooth in existence, yummier with every bite and loaded with goodness. There is something very universal about their appeal and its a no brainer for breakfast and tea for my friends.

Since we are vegetarians and my son appreciates food 'only when its well made (like his father :), I'm constantly on the pursuit of finding healthier and tastier options for him. Thankfully having an Ayurvedic Doc as a mum helps me understand the innate benefits of what I cook.

So here goes the YUMMY VEGETARIAN PANCAKES for the soul... (also shared the vegan version below).

INGREDIENTS

• 1 cup Whole meal Flour

“Wholemeal” is a term used in the UK, while “wholegrain” and “wholewheat” are terms used in the US, says Vidya Bhat, a dietitian at Nutrition Network Services.

• 1/2 table spoon chia seeds (soaked for min 2hours & blended)
• 1 table spoon of dry fruit powder (roasted Cashews+pumpkin seeds+walnuts (is what I've used, you an also use any dry fruit powder of your choice )
• 1/2 spoon black molases sugar / jaggery/ coconut sugar
• pinch of cinnamon powder
• 1/2 spoon of milk cream (the layer of cream when you boil milk)
• 4 dates, deseeded & blended
• 1/2-3/4 cup water (the consistency shouldn't be too watery, it should be just a little thinner than HUMMUS)

PREPERATION

Blend all the ingredients together and add keep aside for half hour.

Heat a pan in medium flame for a min or so and pour your batter, in any desired size.

I prefer them to be smaller.

Turn them around and till mild brown on both sides.

It helps to cook pancakes in a medium flame as it cooks well inside.

plate & serve with honey, a fruit of your choice & some dry fruits.

VEGAN VERSION

Replace the 

1. butter with coconut oil to cook the batter 
2. milk cream with soaked and blended almonds or dry dates powder (Chuara ; extremely rich in calcium)

Enjoy this simple yet healthy recipe & do share how it turned out.

Love

Shilpa