Turmeric Spice Pancakes

Makes 5-7 pancakes
Preparation time: 10 minutes
Cooking time: 10 minutes

These turmeric pancakes are delicious for pudding or breakfast at any time of the year. We love them with a dollop of coconut yoghurt and fruit compote for Pancake Day; they are really quick to make and turmeric’s anti-inflammatory properties make them a nutritious alternative to the classic pancake. Little foodies will love the colour too!

Turmeric Spice Pancakes  

For the pancakes
110g of unsweetened apple puré
120g GF oat flour
120ml coconut milk
2 tbsp maple syrup
1 tbsp baking powder
1 tsp vanilla extract
½ tsp cinnamon
½ tsp ground turmeric
¼ tsp ginger
Coconut oil (for the saucepan) 

For the apple purée
2 medium sized apples, peeled
3 tbsp water

For the topping
Coconut yoghurt
Seasonal fruit
1. Make the apple purée by cutting the apples into small chunks. Put them in a saucepan, add the water and boil until they have softened. Then blitz in a food processor.
2. Blitz the remaining ingredients in the food processor, then add to the apple purée. If you don’t have a food processor, whisking also works well. If the mix comes out a bit too thick, add a touch more coconut milk.
3. Heat a non-stick pan over a medium to high heat.
4. Put a small amount of coconut oil in the pan to stop the pancakes sticking.
5. Spoon 2 tbsp of the mix into the pan and cook for 2-3 minutes on each side. When you can slide a spatula easily under the pancake, it’s time to flip!
6. Once you have finished making your batch, serve with a topping of your choice :)

1 comment

  • tim

    lovely and delicious. I have been looking for a promising recipe to experiment my new food processor I bought from a guide
    Keep sharing useful recipies like this
    THank you

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