Serves 2 / +V, -P, -K
2/3 cup chickpea flour
2/3 cup water
½ humped teaspoon of baking powder
a pinch of turmeric
¼ teaspoon roman cumin (or to taste)
¼ teaspoon garlic grated
1 teaspoon apple cider vinegar
salt to taste
Fry the pancakes in a non sticky pan with few drops of sunflower or coconut oil.
Serve it with sauteed or grilled seasonal vegetables , salad and tomato-pumpkin spread.
Tomato🍅 pumpkin spread:
10 dkg pumpkin or sunflower seed
4-5 sun-dried tomatoes or cocktail tomatoes
1 clove grated garlic
a pinch of salt
1 dl cold pressed sunflower or pumpkin seed oil
In a processor grate the pumpkin seed with the oil, then add the tomatoes if fresh (if sun-dried then that comes first) and the rest of the ingredients. You can add fresh herbs here too if you wish. 🌮
👉If you have Vata imbalance use millet instead of chickpea flour.
👉 If you have Kapha imbalance use more spices and less of the spread.