Kapha Pancakes

These little babies are even paleo.

I’ve been totally geeking out over Ayurvedic medicine. It’s been familiar to me for some time, but after listening to Sahara Rose I’ve been driven to dive deep into learning about the doshas, imbalances per each dosha, and what foods aggravate or pacify each type.

I’m a Pitta-Kapha, currently working with a slight kapha imbalance. What this looks like for me is the feeling of heaviness, hard time getting projects going, and increased effort/willpower needed to physically move my body. Luckily I’ve gotten into the habit of moving my body daily, but damn is it a battle sometimes.

After realizing this imbalance, I read all about what opposes kapha energy; kapha is cold, wet, heavy, smooth. Things like ice cream increase kapha. Foods that oppose kapha (therefore helping to tip the scales back to balance for me in this case) are warm, dry, light. I experimented for a couple of days eating exclusively warm, light, veggie-rich dishes paying special attention to keep any oils and broths super light and incorporating warming spices like cinnamon, ginger, and black pepper.

Keep in mind that for a couple of weeks, I had been needing excessive sleep (9+ hours). After the first day of this experiment, I woke up naturally at 5:30 AM, totally ready to be awake. What the? I felt light, energized! Not saying this is a magic bullet, but it makes a lot of sense….

Feel heavy energy? Eat light. Feel irritable, fiery energy? Something to cool you down, perhaps. Restless and anxious? Something to bring you back down to earth.

This recipe is meant to be cauliflower-based, and very liberal with the spices. The addition of sweet potato and banana is to make it slightly more yummy but can easily be taken out if really struggling with kapha imbalance.


  • 1 c cauliflower
  • 1/4 c sweet potato
  • 1/4 small ripe banana
  • 1.5” turmeric root
  • 1” ginger root
  • 1 tsp organic vanilla
  • 1/2 tbsp raw honey
  • **1/3 c Goat’s milk yogurt
  • 3 free-range egg
  • 2/3 c fresh ground golden flax seeds
  • 2 scoops hydrolyzed collagen
  • 1 tbsp coconut flour
  • Cinnamon, cardamom, clove to taste
  • Raw pumpkin seeds (to garnish)

for serving

Toss the first 8 ingredients in a high speed blender and blend until smooth. Beat in the eggs. Add the dry ingredients (except pumpkin seeds) and pulse at low speed until just blended.

Heat a pan over medium heat and add a small pad of ghee, just to coat. Add 1/4 c of batter to the pan, allow batter to spread across pan, and cover while cooking. This will help cook more evenly. Flip once you are able to (the batter is formed enough on the bottom) and cook through (maybe 1-2 more min).

Garnish with all the goodies you want! Pumpkin and sunflower seeds are good for kapha. A small amount of coconut cream perhaps, some more cinnamon, OR (ooo) stewed apples/pears. Yum.

**Goat’s milk is not technically what popular culture these days labels as “paleo”. I’ve found that well-sourced animal products are perfectly okay for my body. I find it easier to find goat products from small farms that I trust. DO feel free to substitute this with plant-sourced yogurt I’m sure it would be equally as delicious 🙂

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