Serves 2 / +V, -P, -K2/3 cup chickpea flour2/3 cup waterĀ½ humped teaspoon of baking powdera pinch of turmericĀ¼ teaspoon roman cumin (or to taste)Ā¼ teaspoon garlic grated1 teaspoon apple cider vinegarsalt to tasteFry 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..Tomatoš pumpkin spread:10 dkg pumpkin or sunflower seed4-5 sun-dried tomatoes or cocktail tomatoes1 clove grated garlica pinch of salt1 dl cold pressed sunflower or pumpkin seed oilIn 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. š®šIf you have Vata imbalance use millet instead of chickpea flour.š If you have Kapha imbalance use more spices and less of the spread.
ć³ć”ć³ć