pancakes

Turmeric & Lemon Pancakes

RECIPE BY NATASAHA CORRETT

“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 squeeze of lemon. Enjoy them as a wrap instead of bread for lunch with a delicious nutritious salad.”

 

Tash x

 

Serves1-2
Cooks InPrep time: 5 minutes | Cooking time: 10minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

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

Method

  • 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
  • Sieve the flour into the wet slowly until all is mixed together.
  • 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.
  • The mixture makes 3 pancakes (3 ladles worth) Ladle the first batch into the pan making sure it is spread evenly and thinly.
  • 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 onto a plate.
  • Repeat with the rest of the batter.
  • Serve with the juice of the lemon and a drizzle of syrup of your choice.
  • For a savoury pancake add toppings of your choice once they are cooked. (cheese, tomatoes, spinach, mushrooms)
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