Happy Monday! Mondays, according to the wisdom of light (planets, starts and such), Jyotish – are ruled by the moon… moon relates to women in general, and mothers in particular… and in a broader sense, nurturance and nourishment.  Well, one eatable that makes me think of my mom (and moms in general) is pancakes…

Yogi pancakes drizzled with almonds butter & maple syrup

When we were kids, my mom made pancakes on a regular basis (from scratch, like everything she made) – for breakfast or dinner (especially on cold winter days).  She shaped them into the first initials of our names and served them with warm stewed apples or peaches on top, or homemade raspberry syrup from berries we handpicked at local farms in the summer.

Made with wholesome ingredients, pancakes are indeed nourishing, warm, and help build tissue.  Because they are a bit on the heavy side, they are an ideal food for fall & winter.  They make a nice cozy dinner, and if served for breakfast, pair with a green tea or ginger tea to balance digestion.

*Many eggless pancake recipes make use of banana, however, Ayurveda warns against combining banana with either grain or dairy, as it will cause fermentation in the g.i. tract.  Here are a few eggless pancake tips from Heaven’s Banquet:

  1. For best results, prepare pancake batter, minus the leavening (baking powder / soda) at least an hour in advance (or the night before) & let it sit in the fridge. This allows the flour to swell so the pancakes hold together better.  Beat in the baking powder and soda before cooking.
  2. The pan should be hot enough that a drop of water flicked on it sputters and dances.  If the water evaporates immediately, the pan is too hot, and if it just sits there, it is too cold.
  3. Pour the batter onto the skillet into a circle that is a manageable flipping size.  When bubbles form all over the surface, the pancake is ready to be turned over.  Check to see that it is golden brown and not too pale.  The second side will cook in half the time.
  4. The first batch may stick to the pan a little, but the succeeding batches will not.
  5. Add more oil / butter to the pan as needed.
  6. Do not stack the finished pancakes until they are brought to the table – the steam they produce will make them soggy (*note from Vedicook – I keep the oven at about 150 degrees, with a cookie sheet inside, and lay finished pancakes on the sheet (without stacking) until serving.)


  • 1 Cup white flour (or Gluten Free Classic Blend)
  • 1 Cup whole wheat flour (or 1/2 Cup yellow corn flour plus 1/2 Cup buckwheat flour
  • 2 Tablespoons arrowroot or cornstarch
  • 1/4 tsp salt
  • 1/2 – 1 tsp cardamom
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 TB melted ghee, butter or oil
  • 1 tsp Vanilla extract
  • 2 cups liquid: my favorite way to get fluffy pancakes is to combine 1 cup plain whole milk organic yogurt + 1 cup water.  Otherwise, you can do 1 cup organic milk or almond milk + 1 cup water.


  1. Blend the dry ingredients by hand or in a food processor.  Then add the wet ingredients, and blend in by hand or in a food processor. **For best results, omit the baking soda & baking powder, and store the batter in the fridge for an hour or more – even overnight – then beat in the leavenings before cooking.
  2. Cook according to the instructions above!
  3. Serve with pure organic maple syrup, and maybe a smear of ghee or almond butter.  Pair with green tea or ginger tea.

Here’s an fantastic freestyle rap about pancakes that my husband insisted should be included in this post:


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