recipes

Turmeric Pancakes

By on January 17, 2017

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Tumeric Pancakes
Print Recipe
Easy pancakes that combine the amazing taste and health benefits of ground turmeric. This recipe is particularly good after a hard morning training run because the turmeric has natural anti-inflammatory properties and the carbs/fat combination will help you recover faster. (Note: I'm not a dietician, this is just what I've read on the internet!)
Servings Prep Time
4 5-6" pancakes 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5-6" pancakes 5 minutes
Cook Time
10 minutes
Tumeric Pancakes
Print Recipe
Easy pancakes that combine the amazing taste and health benefits of ground turmeric. This recipe is particularly good after a hard morning training run because the turmeric has natural anti-inflammatory properties and the carbs/fat combination will help you recover faster. (Note: I'm not a dietician, this is just what I've read on the internet!)
Servings Prep Time
4 5-6" pancakes 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 5-6" pancakes 5 minutes
Cook Time
10 minutes
Ingredients
Servings: 5-6" pancakes
Instructions
  1. If coconut oil is solid, heat in microwave for 5-10 seconds until soft (but not melted)
  2. Heat non-stick pan on medium heat. You want the pan to be hot when you pour the batter.
  3. Mix all ingredients in bowl until well combined. It's ok if there are clumps of coconut oil in the batter - these will melt as the pancakes are cooking and will help them turn golden brown.
  4. Pour batter into pre-heated pan and cook until bubbles form on the top. Flip pancake and cook until other side is browned (approximately 2 minutes per side). Note: I usually cook one pancake at a time because my favorite pan is pretty small, but you can cook all pancakes at the same time if you have a larger pan or a griddle.
  5. Enjoy!
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