Awesome Anti-Inflammatory Pancakes Recipe in Just 4 Simple Steps

Every family has its cherished traditions, and in our household, creating wholesome and delicious meals together is one of them. One day, while searching for a nutritious and inflammation-reducing breakfast option, we discovered the perfect recipe for Anti-inflammatory Pancakes. Combining sprouted and fermented flours with fresh vegetables, these pancakes quickly became a family favorite. Not only are they tasty, but they’re also packed with nutrients that support gut health, aid in weight loss, and help balance hormones. Now, we’d like to share this delightful and healthy recipe with you.

A Family Recipe with a Healthful Twist

Our Anti-Inflammatory Veggie Pancakes are more than just a meal—they’re a way to nourish your body while enjoying delicious food. By incorporating sprouted and fermented flours, we’ve enhanced both the flavor and the nutritional profile of these pancakes, turning them into a true health-boosting treat. Let’s zoom into the ingredients and discover how they contribute to overall health from a naturopathic perspective.

Health Benefits of the Ingredients

Sprouted Sorghum Flour

Sorghum flour is gluten-free and rich in antioxidants. Sprouting the grains enhances their digestibility by breaking down complex carbohydrates and proteins, making it gentler on the digestive system. The antioxidants present in sorghum can help combat oxidative stress in the body.

Chickpea Flour

Chickpea flour is an excellent source of plant-based protein and fiber. It helps stabilize blood sugar levels, promoting sustained energy throughout the day. The fiber content supports healthy digestion and can contribute to a feeling of fullness.

Fermented Batter

Fermenting the batter introduces beneficial bacteria that can improve gut health. This process breaks down anti-nutrients like phytic acid and lectins, increasing the availability of essential minerals such as zinc, iron, and calcium.

Fresh Vegetables

Adding grated vegetables like carrots, zucchini, radish, and green onions boosts the vitamin, mineral, and phytonutrient content. These nutrients support various bodily functions, including immune health and inflammation regulation.

Cumin Seeds

Cumin seeds not only add a warm flavor but also possess anti-inflammatory and antioxidant properties. They aid in digestion and can enhance the absorption of nutrients.

Ingredients

Makes 4 portions (12 medium pancakes)

• 100g Sprouted sorghum flour (available at Rootz Organics)
• 40g Brown rice flour (available at Rootz Organics)
• 40g Chickpea flour
• 300ml Filtered water
• 150g Vegetables of your choice (grated or finely chopped)
• 1/2 tsp Cumin seeds
• 1/2 tsp Unrefined salt
• 1/2 tsp Baking soda
• 2 tbsp Olive oil (cold-pressed, extra virgin)

To Prepare, Here Are the Steps

        1.      Prepare the Batter:

• In a medium bowl, mix the sprouted sorghum flour, brown rice flour, chickpea flour, and filtered water.
• Cover the bowl with a clean kitchen towel and let it ferment on the kitchen counter for 12 hours. For longer fermentation, you can refrigerate the batter—just ensure the bowl is covered tightly to prevent the dough from drying out.

        2.      Add the Vegetables and Spices:

• After fermentation, the batter should have nearly doubled in size.
• Add the grated vegetables (such as carrots, zucchini, radish, and green onions), cumin seeds, unrefined salt, and baking soda to the batter.
• Mix well and let it sit for 5 minutes to allow the baking soda to react with the natural acidity, creating a lighter texture.

        3.      Cook the Pancakes:

• Heat a flat pan over medium heat.
• Once hot, brush the pan with a little ghee or coconut oil.
• Pour a ladleful of batter onto the pan for each pancake, flattening it slightly with the back of the ladle.
• Cook until the edges are firm and the bottom is light brown, then flip and cook the other side. Each pancake should take about 4 to 5 minutes in total.

        4.      Serve and Enjoy:

• Pair these pancakes with our DETOX Pesto and a drizzle of tahini for added antioxidants, chlorophyll, and healthy fats.
• Enjoy them warm for breakfast, pack them in a lunchbox, or have them as a wholesome snack.

Notes

       1. Soaking, Sprouting, or Fermenting for Optimal Health:

• These processes help break down anti-nutrients like lectins and phytic acid, which can bind to essential minerals and reduce their absorption.
• Fermentation introduces beneficial bacteria that support gut health and enhance nutrient availability.
• By fermenting the batter, you’re making the pancakes easier to digest and more nourishing.

2. Choosing Organic Whole Grains:

• Non-organic grains may be treated with pesticides and chemicals that can impact health.
• Opting for organic ensures you’re avoiding these substances, reducing the burden on your liver and supporting overall wellness.

We Hope These Anti-inflammatory Pancakes Become a New Favorite

Just as our family has cherished this recipe, we hope it brings joy and nourishment to your table. It’s a simple yet impactful way to incorporate more wholesome foods into your diet, supporting your journey toward better health.

Let’s Continue Learning and Growing Together

Explore our blog for more naturopathic recipes and wellness tips. Don’t forget to sign up for our newsletter to receive the latest creations straight to your inbox. If you’re interested in enhancing your well-being further, our AUTHENTIK WEIGHT-LOSS and DETOX coaching programs offer comprehensive guidance to support your health goals.

Additionally, we invite you to book a free private consultation with our dedicated naturopathic chef. This one-on-one session is a great opportunity to have your questions answered and learn how to incorporate the right strategies into your lifestyle effectively.

If you enjoyed this recipe and are looking for more nutritious and delicious options, check out our delicious matcha cheesecake or wonderful blueberry bites, anti-inflammatory pudding, sugar-free brownies, or our refreshing melon and avocado smoothie.

About The Author