| Sweet, heavy but easy on the belly, ‘Orange Millet Pancakes’ will leave you feeling grounded and content without burdening digestion. These pancakes break away from the simple flour, eggs and milk combination you may have enjoyed growing up, and replace traditionally difficult to digest wheat flour with a combination of ground almonds and millet. |
| These pancakes balance Vata and Pitta, but aggravate Kapha. Millet is a lighter grain that doesn’t sit heavy in the stomach. Its astringent and slightly diuretic qualities mean it’s a better option for Kapha types than wheat, but this recipe is still too heavy and sweet for them. The oiliness of ghee and heaviness of eggs means these pancakes are balancing for Vata, unless the diuretic nature of millet increases the urge to urinate excessively. Sweet and gooey, this recipe soothes and cools an overheated digestive tract, making it most suitable for Pitta types. |
| Ingredients |
| 1/2 c MAPLE SYRUP |
| 3/4 c ALMONDS |
| 2 tbsp GHEE |
| 2 tbsp RAW SUGAR |
| 1 tbsp ORANGE ZEST |
| 2 whole EGGS |
| 2 c ALMOND MILK |
| 2 whole ORANGE |
| 2 tsp BAKING SODA |
| 1 c MILLET |
| 1/2 tsp CINNAMON |
| 1/2 tsp NUTMEG |
| Instructions |
| Notes on Ingredients: |
| Replace almonds with almond flour. |
| Replace millet with millet flour. |
| 1. Combine millet flour, almond flour, sugar, baking soda and nutmeg in a large bowl. |
| 2. In a separate bowl, whisk together eggs and almond milk. |
| 3. Combine wet and dry ingredients until smooth. |
| 4. In a non stick pan, heat a little ghee. When very hot, ladle in some pancake mix. |
| 5. Cook for 2-3 minutes until you can see some bubbles rising on the pancake, then flip. Cook until golden brown on both sides. |
| 6. To make the orange sauce, heat maple syrup, the juice of oranges and a pinch of orange zest in a pan until warm. |
| 7. Drizzle over pancakes before serving. |
Anna Godfrey 