22 Aug GF Blueberry Poppy Seed Oatmeal Pancakes
Saturdays were made for a short stack of blueberry poppy seed pancakes! This recipe is made from a gluten-free base of flours with flax and poppy seeds for added nutrition and flavor. From an Ayurvedic perspective, these are tri-doshic (balancing to vata, pitta and kapha) so everyone can enjoy!
Makes 8 Pancakes
1 cup GF Oats
¼ cup Almond flour
¼ cup Sweet white rice flour
¼ cup Quinoa flour
⅛ cup Arrow root flour
⅛ cup Poppy seeds
1½ tsp. Flax seeds
1 tsp. Himalayan salt
1 tsp. Cinnamon powder (optional)
1 cup Yogurt
½ cup Water
¼ cup Sunflower oil
2 Large eggs
1 cup blueberries
Preheat a cast iron skillet to medium high heat. Test for the correct temperature by putting a drop of water on it. If the water “dances” it is the correct temperature. If the water evaporates quickly, it is too hot. Grease the skillet with a little butter.
In a medium bowl combine the oats, almond flour, sweet rice flour, quinoa flour, arrow root flour, poppy seeds, flax seeds and salt. Add cinnamon powder if desired.
In a measuring cup beat together the yogurt, water, oil and eggs. Pour the wet ingredients into the dry ingredients and stir until just combined.
Measure about ½ cup batter onto the pan and sprinkle some blueberries on top. Use the back of a spoon to spread the batter a bit to make an even circle. Cook until little bubbles start to form. Slide a spatula under the pancake and if the batter does not stick to the pan, it is time to flip it. Cook the other side until golden. Remove from pan and keep warm on a plate in the oven.
Repeat until all the batter is finished or store leftover batter in an airtight container for up to 3 days.
Serve with ghee and maple syrup (vata or pitta) or honey (kapha or vata).
About Blueberries: Blueberries are high in antioxidants, including anthocyanin, vitamin C, and vitamin A. Studies show that the anthocyanins found in blueberries directly combat systemic inflammation and oxidative stress (damage done to the body’s cells by toxicity, stress, or poor diet).
From an Ayurvedic perspective, blueberries are sweet and cooling. They benefit the eyes, heart, liver and brain and are especially balancing to pitta and vata dosha.
About Poppy Seeds: Poppy seeds are high in antioxidants, calcium, iron, copper, essential fatty acids, insoluble fiber and zinc. From the ayurveda perspective they are cold, oily and heavy with a sweet taste. They nourish the bones and reproductive systems. They pacify vata and pitta, but can aggravate kapha. They are an aphrodisiac and improve strength and immunity. They help reduce heat in the body and are beneficial in the treatment of mouth ulcers, itchy skin and diarrhea. They are grounding and calm the heart and soothe the mind. They are beneficial for neurological disorders, depression, anxiety, neuropathy, neuralgia, muscle pain, spasms, dry coughs, eye tension and insomnia.
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