CARDAMOM YAM PANCAKES

 
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Did you know that cardamom is one of the most expensive spices in the world? Good thing a little goes a long way in these pancakes (or in any recipe really). When I was little I used to hate cardamom because it was one of the whole spices that is put in Biryani that if you accidentally bit into, the taste would be extremely unpleasant. Ah, the only downside of eating yummy Biryani during a special occasion. While I love Biryani and will write a recipe on my favorite way to make it, lets talk about these Cardamom Yam Pancakes. I experimented with this recipe one morning when I was in the mood for something sweet and cakey (which is not very often; I am more of a savory gal). But I didn't have any canned pumpkin left, or pumpkin spice. So I thought what else would go nicely together? After looking at my fridge and pantry thoroughly, I came up with this recipe. You can buy cardamom powder in a package but I am a huge advocate for grinding dried whole spices when you have the time. It tastes and smells better and will make your dish that much more special.
 

You’ll Need

  • Mortar and Pestle

  • High Speed Blender or Handheld Immersion Blender

Ingredients

  • ½ cup of spelt flour

  • ⅛ tsp of salt

  • ¼ tsp of baking soda

  • 1 tsp of baking powder

  • ½ tsp of freshly ground cinnamon

  • 4 to 5 whole green cardamom pods

  • 1 tbsp of coconut sugar

  • ½ tsp of apple cider vinegar

  • 1 tsp of vanilla extract

  • ½ cup of plain unsweetened almond milk

  • ½ of a medium yam peeled, cubed, and steamed

  • Coconut oil for frying

Method

  1. Blend steamed yam cubes and almond milk in a blender until smooth.

  2. Crush the cardamom pods and pour out the little black seeds in to a mortar and pestle and grind in to a fine powder. You should have the equivalent of just over a ¼ tsp of fine ground powder.

  3. Sift and mix all the dry ingredients in to one bowl.

  4. Whisk the yam almond milk puree in another bowl with the other wet ingredients

  5. Gently fold the dry ingredients into the wet. Add more almond milk if it's looking too dry or more flour if it’s looking to wet.

  6. Pour about ¼ cup of batter on to a heated skillet or griddle that has been greased coconut oil.

  7. Spread out in to a cute little circle shape and flip over when edges are brown and you see bubbles on top of the pancake. Cook until other side is also browned.

  8. This recipe will give you about 5 small pancakes which a good portion for one person. Feel free to double or triple the ingredients for more pancakes.

  9. Serve the pancakes with good quality maple syrup and enjoy!

 

* Ingredient measurements loosely adapted from Chocolate Covered Katie's’ Pumpkin Pancakes

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