Coconut Turmeric Pancakes

My first coconut flour pancakes!!  I have to say, these are far lighter and fluffier than buckwheat ones are.  Buckwheat pancakes are delectable, filling and bready.  Tasting totally like the real deal, grain and all (yet, without any ;-)).  However the coconut pancakes offer a different texture.  I am loving the lightness to them.

Loaded with majorly healthy ingredients.  To start, coconut flour.  For a short list of health benefits on this gluten free flour alternative, check out this link.

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Second, turmeric.  What’s being touted as a new superfood and for good reason.  To name just a few of the health benefits potentially earned by consuming this spice: can help prevent breast cancer and skin cancer, a natural painkiller, may aid in boosting metabolism, is used in Chinese medicine to treat depression, etc.  Whoa.  Who knew a single spice could be chock full of such power.  For a full list of way cool benefits, check out this link.

Now, how to make these tasty treats:

2 bananas, mashed with a fork

3 eggs

1 one-inch nub of turmeric

1-2 tablespoons of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg

3 tablespoons of honey

1 tablespoon of ghee (this is clarified butter) (regular butter is ok if you don’t have ghee)

2 heaping tablespoons of coconut flour

1/2 teaspoon of baking soda

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  1. Mix together the mashed bananas, eggs, cinnamon, baking soda, ginger, nutmeg, honey and ghee.  Beat lightly by hand with a fork until ingredients are well combined.
  2. Mix in the turmeric.  I used a cheese grater to shred this into tiny pieces.
  3. Stir in the coconut flour.  Let the batter sit for 2-3 minutes to thicken.
  4. Lightly grease a frying pan with ghee.  I recommend two spoonful’s of batter per pancake.  If they are too big, it makes it hard to flip them.
  5. Cook on one side for roughly 30-60 seconds.
  6. Flip.  Then cook on the other side for roughly the same.  Each side should have a light to medium brown coloring and look cooked, the surface solid.
  7. Once finished, the pancake will appear light, fluffy and no longer liquid.
  8. This recipe makes 6-7 pancakes.  Enough to serve one very hungry person or two people who aren’t starvin marvins.

I recommend finishing these off with maple syrup (because duh), plus coconut milk yogurt is awesome.  You can top with whatever you wish though!  Go wild.  Sunflower butter, honey, berries, etc.

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