Looking for something to try for lunch or dinner? Fall is a perfect time of year to eat root veggies. So let’s get creative and bring a breakfast staple into the day
Ayurveda Wellness Healing, LLC loves Squash Pancakes as they are easy to make help us to stay balanced in the dryness of Fall and Winter.
Prep: 20 min
Cooking time: 5 min
Cooking Tip: Cook the pancake on a cast iron pan – it won’t stick.
1 c rice flour
1/4 c cream of rice
1 medium piece of squash
3 tbsp olive oil
1/4 c of grated coconut
1/2 tsp salt
3/4 to 1 c of water
2 tbsp of chopped cilantro
Wash the squash and grate it.
In a large mixing bowl mix rice, cream of rice, grated squash, grated coconut, cilantro, salt and 1 tbsp oil. Mix all the ingredients very well. Add water to make a thick batter. Let it sit for 15-20 minutes. Heat a cast-iron skillet or non-stick frying pan. With your hands, take some batter and place it on the pan. With repeated strokes, using your fingers spread the batter into 3/4 cm thick round pancake. Cook for two minutes. Flip the pancake over and cook for another three minutes.
Serve warm…add some chutney on top or eat as is and add some warm arugula or spinach as a side. Enjoy!
“Blockage is disease/Flow is health”
Reblogged this on GoodMorningGloucester.