Nutrition & Recipes

Get Grounded with Sweet Potato Chai Pancakes

Sweet Potato Pancakes with berries and honey
Sweet Potato Pancakes with berries and honey

In the Northern Hemisphere, we’re in the midst of Vata season, with cold, windy days that increase the Vata dosha in the body, mind, and emotions. If you accumulate too much Vata, you’re likely to feel nervous, spacy, or overstimulated. To keep your Vata in balance, start your day with a grounding breakfast routine to feel rooted, warm, and nourished.

Discover your dosha type here.

Before you check emails and get into the buzz of your day, try to leave a little extra time in the morning to ease into your activities. This extra time should leave space for building a hearty breakfast. Keep your emails out of reach and put on a Vata-balancing playlist while you whip up a batch of chai pancakes. Both are soothing and grounding to the senses: sound and taste.

These chai pancakes are perfectly blended and include a root vegetable, your go-to choice during the fall and winter. Sweet potatoes are earthy yet sweet, helping you stay grounded and energized. Chai spices are balancing to Vata with a blend of pungent cinnamon and cardamom. Ginger is also used to kindle digestive fire and can help to heal imbalances with its anti-inflammatory phytonutrient properties.

Chai spices are surprisingly easy to create at home, with the ingredients you likely have on hand. You’ll need cinnamon, cardamom, ginger, cloves, and some nutmeg. If you pair these pancakes with a chai latte (almond milk or oat milk), you’ll get an extra dose of warming elements to start your day.

Be sure to top them with coconut sugar, syrup, toasted coconut, or bananas for a sweeter pick-me-up.

Sweet Potato Chai Pancakes

Gluten-free, dairy-free, and no refined sugar

Hot pancakes are a great alternative to a cold breakfast cereal. Try this warming, soothing recipe to help satisfy and energize your body.

Ingredients:

1 cup gluten free flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ginger

1/8 teaspoon cloves

1 cup almond milk (or any milk substitute)

1 egg, lightly beaten

1 tablespoon avocado oil (or ghee) + a little extra for coating pan

1 tablespoon maple syrup

2 teaspoons vanilla extract

3/4 cup cooked, skinned, and mashed sweet potato (about 1 large or 2 small sweet potatoes)

Optional: coconut sugar, ghee, or bananas for topping

Directions:

Mix all dry ingredients together in a large bowl (flour, baking powders, spices, and salt).

In another bowl, mix wet ingredients until smooth (milk, egg, oil, syrup, vanilla, and potato).

Mix the wet ingredients into the dry until no dry pockets of powder exist, and ingredients are combined. The batter will be thick with some lumps. If it’s too thick, add a few more tablespoons of milk until you reach the desired consistency.

Heat a skillet or pan to medium heat and lightly coat with avocado oil or ghee. Be sure not to get the pan too hot (no smoking of the oil) or the pancakes will burn.

Pour an approximate quarter cup of batter onto your oiled skillet. Flip after about 90 seconds, or when edges are cooked.

Top with coconut sugar, ghee, or bananas and serve immediately.

Serves 2

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