They say breakfast is the most important meal of the day and I wholeheartedly agree. Most days I find myself eating toast or oatmeal, but occasionally I want something a little fancier. Some weeks, especially higher training volume ones, I find myself eating these pancakes every day because they’re so easy and delicious.
A couple of notes for the recipe.
- This recipe is for one person (yes I eat 4 pancakes for breakfast). It can easily be doubled or tripled to make pancakes for more people. If you double or triple the recipe, add the coconut milk in about 1/4 cup increments to make sure the batter isn’t overly runny.
- Make sure you get good quality ground turmeric. I once bought a cheaper ground turmeric from the grocery store and it made everything taste like carrots – which is not exactly the taste I was going for. I buy my turmeric (and almost all of my other spices) from Savory Spice Shop but any high-quality turmeric will do.
- I usually make these pancakes with 1 tbsp ground flax seed and 3 tbsp water instead of the egg (egg allergies are pretty annoying). This weekend I wanted the pancakes but didn’t have ground flax seeds so I used an egg that was about to go bad. The pancakes consistency was more similar to traditional pancakes. If you don’t have an egg allergy I recommend trying each option and seeing which you prefer. I like the ground flax seeds ones better.
- You don’t have to use regular white flour. I’ve made these pancakes oatmeal flour, coconut flour, a whole wheat/white flour mix (1/4 cup of each), and even once with superfine cake flour when I ran out of other options – this weekend when I took the pictures!). The consistency changes based on the type of flour you use, so again try different options and see which one you like the best.