Mung pancakes with spinach and mushroom filling. A delicious pitta pacifying recipe that's quick to make.

May 8, 2019

This meal is a wonderful light meal for the warming weather. Mung beans and chickpeas are fantastic pulses for cooling the body and reducing pitta aggravation that can be the cause of headaches, rashes, inflammation, poor eyesight, loose stools, hair loss, fatigue, high blood pressure, irritability, stress and anger to name a few! The other ingredients are perfectly balanced so not to cause any dosha aggravation, however if you have trouble digesting pulses or anything in this list it's recommended to see an ayurvedic professional. There is also a few options in the ingredients list for any substitutes you may wish to make to better suit your tastes and body. 

 

 

Makes 2 pancakes (1 person for dinner or 2 for a light lunch)

 

Ingredients:

 

1 tbsp of coconut oil

1-2 leaks chopped thinly

4 large mushrooms chopped thinly or 1/4 of a roasted squash sliced (see previous recipes for roasting instructions). 

1 bag of organic spinach

2 tsp white wine vinegar

1 tsp soya sauce or 1/2 tsp pink salt

1 tsp of chopped fresh ginger 

1 garlic chopped clove (optional)

1 cup of coconut milk 

1 handful of pine nuts or pumpkin seeds (optional)

The juice of 1/4 of a lime

 

 

Spice mix:

1/2 tsp black pepper

1 tsp ground cumin

2 tsp ground coriander 

1/4 tsp nutmeg

1/2 tsp fennel seeds

1 tsp tarragon (optional)

1 tsp thyme

1 tsp oregano

 

For the pancakes 

1/2 cup of mung bean flour (can you double quantity of chickpea flour if you don't have mung)

1/2 cup of chickpea flour

1 tsp garam masala or coriander

 

(optional)

1 tbsp of nutritional yeast or 1/2 tsp of pink salt 

1/2 tsp baking powder 

1/2 tsp black pepper 

1 cup of chickpea water or regular water 

 

 

Instructions:

Heat 1 tsp of coconut oil in a pan with the leaks, stir for a while until the leaks are softened then add the vinegar, soy sauce, mushrooms, garlic, ginger and all the spice mix other than tarragon, thyme and oregano. Stir until mushrooms are nearly cooked then add spinach one handful at a time, the coconut milk and the rest of the spice mix. Add the pine nuts and lime juice.

 

Whisk together all the ingredients of the pancake then heat 1/2 tsp of coconut oil in a frying pan for a minute and add half the pancake mix or until the surface of the pan is just covered. Heat for a few minutes then flip and cook until slightly golden on both sides. Place on a plate and fill with half the mix, folding the pancake over at the sides then make the next pancake. Enjoy!

 

 

 

 

 

 

 

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