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Turmeric & Lemon Pancakes

Serves: 1-2 | Prep time: 5 minutes | Cooking time: 10minutes | Cooking Skills: Simple

"These delicious pancakes are full of delicious turmeric which is good immune boosting and increasing energy.   I like mine with just a drizzle of coconut blossom syrup and and squeeze of lemon.  Enjoy them as a wrap instead of bread for lunch with a delicious nutritious salad."  Tash x


100g gluten free flour
1 egg
250ml rice milk
1 tsp syrup – rice syrup, agave or coconut palm syrup, raw honey (leave out if doing savoury pancakes)
1 tsp sunflower oil
1 inch fresh grated turmeric
1 lemon zest
    1. Weigh out the flour. In a separate bowl whisk the egg with the rice milk and sunflower oil. Grate in the fresh turmeric and lemon zest and mix together
    2. Sieve the flour into the wet slowly until all is mixed together.
    3. Heat up a good non stick pan and put a tsp of sunflower or coconut oil and wait until the pan gets really hot. Test this by dropping a tiny amount of the mixture into the pan if it starts to sizzle the pan is hot enough.
    4. The mixture makes 3 pancakes (3 ladles worth) Ladle the first batch into the pan making sure it is spread evenly and thinly.
    5. Leave to cook until the bubbles come through and the other side is golden brown and you can move the pancake with a spatula or by shaking the pan. Either flip it over or get a large spatula and flip it over with that. Leave to go golden on the other side and then put on to a plate.
    6. Repeat with the rest of the batter.
    7. Serve with the juice of the lemon and a drizzle of syrup of your choice.
    8. For a savoury pancake add toppings of your choice once they are cooked. (cheese, tomatoes, spinach, mushrooms)

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    Lovely idea and nice colour !

    Nov 01, 2015

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