• Megan Sherer

Gluten Free Turmeric Pancakes


Pancakes will always hold a special place in my heart, because they were the first thing I remember learning to cook. My siblings and I would spend Saturday or Sunday mornings in the kitchen with our dad whipping up a BIG batch of pancakes on an electric griddle. We usually just used Biquik, but man they tasted magical.

So even though I make healthier versions of my childhood favorite, they still evoke the same nostalgia for me. And sometimes I even go as far as to experiment with new flavors (and added health benefits), like these turmeric hot cakes. The turmeric adds a beautiful golden color, as well as incredible anti-inflammatory properties. But beyond that, it doesn't change the taste too much! Give these a try and let me know what you think!

INGREDIENTS

  • 2 cups oat flour

  • 2 tablespoons coconut oil, melted & cooled

  • 1-2 tsp turmeric or golden milk powder (I used Goldyn Glow)

  • 1 cup unsweetened almond or coconut milk (another milk works too)

  • 1 chia or flax egg (you can use regular egg too)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon turmeric

  • 1/3 cup nuts - optional (I like pecans or walnuts)

Cinnamon Syrup
  • 1/2 cup maple syrup

  • 1 teaspoon cinnamon

DIRECTIONS

  1. To make the Cinnamon maple Syrup:

  2. Combine syrup and cinnamon in a sauce pan and bring to a low boil

  3. Let it boil for about 2-3 minutes then remove from heat and set aside

  4. Begin making pancakes:

  5. Make chia egg by combining 1 tablespoon ground chia (NOT chia seed, simply blend chia seeds to get ground chia), 3 tablespoons water and mix in a small bowl and let it sit for 5 minutes or until it takes on a goopy texture similar to raw egg yolk

  6. In medium bowl, mix together pancake ingredients and let sit for a few minutes to thicken

  7. Fold in pecans or your mix-in's of choice

  8. Grease a medium skillet with coconut oil or butter

  9. Heat to medium-high and make sure the skillet or pan is well greased

  10. Place 2 tablespoons of batter onto the skillet per pancake

  11. After cooking 2-3 minutes (the pancakes will start to bubble a little on the one side), flip pancake and cook for another 2-3 minutes

  12. Finally, enjoy with syrup, nut butter and your choice of toppings!

  13. *Pancakes will stay for about 5 days in fridge and syrup about 7*

This recipe was adapted from one of my faves, Rachl Mansfield!

Enjoy loves!

#pancakes #glutenfree #turmeric #goldenmilk #GoldynGlow #plantbased #veganfettuccinialfredo #healthybreakfast #holisticnutrition #healthycooking

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​© by Megan Sherer

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