paryavasthita (content)
Chai Pancakes

There’s nothing like a stack of healthy pancakes on a self-care Sunday, especially when they cater to your Dosha. These pancakes are warming yet light, and free of wheat, sugar, and eggs. Best paired with a morning Vinyasa flow and a turmeric face mask.

SERVES 4

1 cup quinoa flour

1 cup unsweetened non-dairy milk

1 tbsp sunflower seed butter or almond butter

1 tsp baking powder

1 tsp cinnamon (Can replace with 1 ¹⁄₂ tsp pumpkin pie spice)

¹⁄₄ tsp cardamom (Can replace with 1 ¹⁄₂ tsp pumpkin pie spice)

¹⁄₄ tsp ginger (Can replace with 1 ¹⁄₂ tsp pumpkin pie spice)

pinch of ground cloves (Can replace with 1 ¹⁄₂ tsp pumpkin pie spice)

2 tbsp monk fruit maple syrup or pure maple syrup

1 tsp apple cider vinegar or lemon juice

¹⁄₂ tsp sea salt

coconut oil, for cooking

Vata

Top with almond butter, fresh berries, and monk fruit maple syrup

Pitta

Top with sliced banana, walnuts, and monk fruit maple syrup

Kapha

Top with pomegranate arils and cacao nibs

1 In a large bowl, stir together all ingredients except coconut oil. Let sit for 5 minutes to thicken.

2 In a medium nonstick skillet, heat 1 tsp coconut oil over medium heat. Spoon 2 tbsp of batter into skillet and press into a pancake shape. Cook for 2 minutes, or until the bottom is firm and bubbles begin to appear on the surface.

3 Using a spatula, carefully flip the pancake and cook for 1–2 minutes on the opposite side, taking care not to let it burn. Continue making pancakes until the batter is used up, adding more coconut oil to the pan as needed.

4 Serve warm, topped with the Dosha toppings of your choice.

diy quinoa flour

MAKES ¹⁄₃ CUP

You can make your own quinoa flour by milling uncooked quinoa in a coffee grinder. Place ¹⁄₄ cup quinoa in the grinder and pulse on and off, shaking every few pulses to ensure an even grind. This will yield ¹⁄₃ cup fine quinoa flour. Refrigerate in an airtight container for up to 6 months.

Chai Pancakes