Indian Spiced Pancakes

by HEAB on October 24, 2010

I pray to be humble – I really do, but any ounce of humbleness in my being flew right out the window as I patted myself on the back after this morning’s breakfast. I made pancakes in honor of Pancake Sunday, and they were amazing. Wanna see?


The recipe was inspired by Lauren’s Spicy Ginger Teff Cookies which I made yesterday and could not stop eating!


For my cookies, I skipped the agave, honey, and stevia and only used 3 TBSP maple syrup. The batter was a bit dry since I used a less liquid sweetener, and so I threw in a couple heaping spoonfuls of canned pumpkin. Instead of the almond butter, I used Nutmeric, and I also didn’t have any teff flour. However, I did have some teff cereal. So, I ground up a cup in the Vita-Mix to make flour. FYI, to all Vita-Mix owners, you do not need the dry blade to grind up grains. I have one and never use it. The wet blade does it all. Also, you don’t have to use teff flour to make these cookies. I’m sure any flour would work, and I think they’d be especially good with oat flour – just grind up some rolled oats in your blender or food processor stirring with a fork in-between blending if they get stuck.

So, I ate a couple cookies after lunch…and 1 more after after an early dinner with CD. We then went to the Vanderbilt vs South Carolina football game…


I’m a Vandy girl at heart, but we in we rooted for the Gamecocks since my brother-in-law works for USC. They won. :) Afterwards, I came home and may have eaten a couple more cookies. I then went to bed and woke up thinking about those cookies and decided to make pancakes based on the same recipe. Thanks for the inspiration Lauren!


1 egg + 2 egg white

1/4 cup flour (I used teff)

1 heaping spoonful canned pumpkin or any other winter squash, sweet potato, etc.

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ground mustard

1/8 tsp ground ginger

1 tsp freshly grated ginger

1/2 tsp nama shoyu (raw soy sauce)

1 packet stevia


Beat egg whites until fluffy and then beat in whole egg, pumpkin, fresh ginger, and soy sauce. Combine dry ingredients and then fold in egg/pumpkin mixture. Cook on a griddle over low heat. Yields: 5 small pancakes.


Toppings: Abby’s Table Dream Date Sauce and Nutmeric both thinned with a little water. Delicious!

Don’t forget to enter my Nutmeric giveaway if you haven’t done so already. Love that stuff.