Delicious and easy anti-inflammatory breakfast. Gluten free. Nut free. Crazy good.
I’m a bit turmeric obsessed right now. I even put it in my pancakes.
I’m pretty excited to share this recipe with you guys. You may already know that breakfast is my most favorite meal of the day. Typically you’ll find me eating loads of veggies and eggs or some fancy chia pudding for breakfast, but this week I’ve been breaking out and eating something new: PANCAKES.
I’ve always thought of pancakes as a weekend sort of thing. Sweet, fluffy goodness for a special day. But not anymore. I’m giving myself permission to eat pancakes any day of the week since these little turmeric spice pancakes are loaded with anti-inflammatory goodness.
As part of my healing journey, I’ve been trying to add as much turmeric to my diet as possible. I keep Golden Milk Turmeric Paste in the fridge at all times to make cozy cups of golden milk. I love to smother just about anything in my Creamy Turmeric Dressing. And my 30 Minute Turmeric Soup is a weekly go-to in our household. Any way that I can get it, I am grateful for the healing properties of turmeric.
Okay, about these awesome little pancakes… They are super simple to throw together. They are loaded with protein rich eggs and gluten and nut free coconut flour. The warming spices make them the PERFECT cozy winter breakfast. I highly recommend serving them with warm fruit and a bit of maple syrup.
Turmeric Spice Pancake Cooking Tips
- Always sift your coconut flour. Clumpy pancake are not delicious.
- Cook your pancakes on medium heat. Coconut flour has a tendency to burn if cooked on high.
- Keep your pancakes small. This makes them easier to flip. I recommend scooping a heaping tablespoonful for each pancake using the back of the spoon to spread/smooth into a circle.
Turmeric Spice Pancakes (gluten free and nut free)
- Yield: 10-12 small pancakes 1x
Description
Delicious and easy anti-inflammatory breakfast. Gluten free. Nut free. Crazy good.
Ingredients
- 1/4 cup coconut flour, sifted (I use THIS brand)
- 1/2 tsp baking soda
- 1/2 tsp turmeric powder (like this)
- 1/2 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/4 tsp salt
- pinch of black pepper
- 3 eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup milk of any kind
- 3 tbsp coconut oil, ghee, or butter, melted
- 1 tsp vanilla extract ( I use THIS one)
- optional: 1-2 tablespoons maple syrup
ghee, butter, or coconut oil for cooking
fruit and maple syrup for topping
Instructions
- Whisk together coconut flour, baking soda, turmeric, cinnamon, ginger, salt, and pepper. Set aside.
- In another bowl, whisk together eggs, applesauce, milk,melted fat of choice, vanilla and optional maple syrup.
- Pour wet into dry and mix until throughly combined. The mixture will be a bit thicker than regular pancake mix.
- Heat skillet (preferably cast iron) over medium heat and grease liberally with fat of choice. Add 1 heaping tablespoon for each pancake, using the back of the spoon to spread/smooth into a circle. Cook for 2-3 minutes (or until golden underneath), gently flip and cook another 2-3 minutes on other side, watching carefully as coconut flour can burn if heat is too high.
- Repeat with rest of batter, adding more fat of choice as needed. Recipe makes about 10-12 small pancakes. Top with whatever makes you happy. Enjoy!
Click HERE to PIN THIS!
As an Amazon Associate I earn from qualifying purchases.
Am planning to try this as soon as I can get coconut flour (any recs locally in Sebastopol?) the link to Amazon in your recipe says it is currently unavailable..looks delicious!
You can get coconut flour at Andy’s, Community Market, and Whole Foods. Hope that helps. 🙂 Enjoy!
Hi! Do these do well in the fridge or freeze at all? Looking to make some breakfasts in advance. Thanks 🙂
Yes, you can freeze pancakes. Good for 2-3 days in fridge.