HAPPY THANKSGIVING!

Dear Yoga friends!
As Thanksgiving draws near, my heart is brimming with gratitude for each one of you—my cherished family, dear friends, and the beautiful souls who share the journey of Yoga in my classes. Your unwavering support has been a source of inspiration and joy.
As we embrace the spirit of Thanksgiving, may your celebrations be filled with warmth and shared moments with loved ones. Take a pause to breathe deeply, reflecting on the abundance of what you are, what you have, and where you find yourself on this journey.
You can join me in spirit on the Friday morning after Thanksgiving as I share a delightful treat: Ayurvedic Pancakes! This vegan and gluten-free recipe is a gem adapted from the SoHum Mountain Retreat Center by Eberhard, and promises a nourishing start to your day.
Wishing you a Thanksgiving overflowing with Love, Gratitude, and  Joy!
Hannelore

Ingredients for 4 people:
4 tbsp Chia seeds soaked in 250 ml water as egg substitute
200 g flour (1/4 each coconut, almond, chickpea, cassava or buckwheat)
2 tsp psyllium husk
1 tsp baking powder
1 tsp salt
1 tsp turmeric
6x shake pipali  or black pepper
12x shake cinnamon
20x shake cardamom
Optional: ½ tsp ginger powder or pinch of chili pepper
700 ml almond or macadamia milk (oat milk works as well)
1 tsp toasted sesame oil
1 tsp balsamic vinegar
add some sparkling water for consistency
 
Start ½ - 1 hour ahead of time with soaking the chia seeds in water.
Mix all dry ingredients, including all spices, in a large bowl. Then, add the soaked chia seeds with the water, sesame oil and balsamic vinegar, pour in the vegan milk, while stirring the emerging dough with a whisk. The dough should be rather soft. Add sparkling water while stirring to achieve the soft consistency.
 
Heat a large cast iron pan (works best for these pancakes) on medium heat. Place a large plate on the warming zone of the stove, warmed to medium or high setting, ready for the finished pancakes. Distribute coconut oil, sesame oil, butter, or ghee in the pan. The pancakes separate best from the pan with butter, but if it should be 100% vegan, another substitute will do. Place a heaping tablespoon full of dough into the pan for each pancake, flatten the dough with the spoon into 10-12 cm diameter small pancakes. 3 or 4 separate ones will fit in the pan, depending on its size. Set the timer to 3 minutes. When finished, flip the pancakes. Again, set to 3 minutes. When finished move the pancakes to the plate on the warming zone, add more oil or butter to the pan, and repeat until all dough is used up.
Enjoy!