Warm Up with Vata-Reducing Sweet Potato Pancakes

By Anna Holden 

As the nights are still dark and cold, taking us into the depths of vata season, it can be nice to withdraw into more time of introspection, mindfulness and enjoying what’s right in front of you. It’s also a great time to practise sacred eating.

A calm, quiet atmosphere for eating helps to create food sadhana. Sadhana is the act of making anything sacred, and so food sadhana is sacred eating. Especially when I’m stressed, recalibrating, or feeling overwhelmed, food sadhana helps me bring my attention back to the present moment. And, because yummy things make the dark season more bearable, it’s nice to have a delicious breakfast to start off the morning sadhana practice.

I created these flourless pancakes months ago. They’re appropriate to balance vata and pitta doshas and are appropriate for sensitive stomachs if spices like cinnamon and ginger are added. They are moist, sweet, and satisfying. I hope you’ll love them as much as I do – especially when I’m snuggled up by a morning fire!

Ingredients for 8 pancakes:

  • 1/2 cup mashed sweet potato or yam
  • 2 eggs
  • 1-2 tsp ground cinnamon
  • 1/2 – 1 tsp powdered ginger
  • 1 tsp vanilla extract
  • 1 Tbsp coconut flour
  • 1/2 tsp baking powder
  • 2 tsp ghee or coconut oil, for frying


  1. Mash the sweet potato or yam, then add eggs, cinnamon, and vanilla. Mix well with a fork until combined.
  2. Add coconut flour and baking powder. Meanwhile, heat ghee or coconut oil in a pan over medium heat.
  3. When the pan is hot, spoon into little pancakes, make one large pancake, or make fun animal shapes.
  4. Cook on one side for about 5 minutes, until browned and the pancake holds together enough to flip. Flip over, cook for about 2-3 minutes more.
  5. Plate and serve! I love these with a smear of ghee and a sprinkle of shredded coconut. These are so sweet naturally that I didn’t need any maple syrup! Eat slowly, savouring their flavour, and when you’re 75% full, stop eating.

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