Ingredients: makes 4 large pancakes
- 5 tbsp besan / fine chickpea flour
- 5 tbsp buckwheat flour
- 2 tbsp sourdough starter
- 1/2 tsp himalayan salt
- 1/2 tsp turmeric
- 1 garlic clove crushed
- few leaves of coriander
- some water to mix the batter
- coconut oil to make pancakes
Ingredients for filling and sides:
- 4 soft boiled eggs (vegan option – omit the egg and use scrambled tofu)
- 1 avocado
- 1 cucumber
- 1 tomato
- olive oil
- salt and pepper
Method:
Put all the pancake ingredients except water in a bowl. Add the sourdough starter. Slowly add water and mix in well to achieve a desired consistency. Batter should neither be too thick nor too runny. Leave the batter overnight to soak and ferment. Drop 1 tbsp of oil in a non stick fry pan. Heat the pan and let it get really hot. Pour the batter to make a medium thick pancake. Bake on both sides. Place soft boiled egg and avocado in the middle and fold it if you like. Drizzle some olive oil and season with salt and pepper. Serve with cucumber and tomato on the side.
Vegan option: For vegan options omit the egg and use scrambled tofu as filling or 1 tsp baking powder to help bind the batter.
Nutritional And Ayurvedic properties:
This is a wholesome dish for breakfast, lunch or dinner. It is very satisfying and grounding for Vata and Pitta constitution and not heavy for Kapha constitution. Both Besan and Buckwheat are high in protein. Fermenting it with a sourdough starter releases the nutrients fro the flours and makes it more digestible. Egg provides extra protein and other nutrients and avocado gives healthy fat to this dish. A nice snack to pack for lunches and picnics.
Check out my recipe for Gluten Free Sourdough Bread and Sourdough Spelt & Rye Bread
