These pancakes are spiced with ginger and turmeric to help bring an immune boost to your breakfast! This turmeric pancake recipe is a game changer!
Recently Scoop Wholefoods have welcomed me to their team with open arms and I’m so grateful to be a part of such a great team, who all strive to make Bristol’s newest zero-waste shop as good as it can be! ⠀
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So we’ve created not only 1 but 2 tasty pancake mixes, all ready made in recipe glass jars for you to take home, you just have to add milk! (and sweetener if your going down the sweet route).
Pop into Scoop Wholefoods to check out these jars and to find out what the other flavour is!
You’ll be making this turmeric spiced recipe for weeks to come!
Add this Chocolate Protein Smoothie to give your breakfast an added boost!
Here’s how to make them at home…
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Mix all the dry ingredients in a mixing bowl until fully combined.
In a separate bowl whisk all the wet ingredients together.
Slowly whisk the wet ingredients with the dry ingredients until fully combined. Depending on your flour type add a little more milk if your mixture is too thick.
Cover with the bowl with a tea towel. Sit the mixture on the counter for 10 minutes to thicken. ⠀
After the mixture has slightly thickened, heat up the pan to a medium heat and add the coconut oil.⠀
Add 2 Tbsp batter per pancake and cook for 2 minutes per side, until golden brown and crispy on both sides.
Enjoy these pancakes sweet or savoury with toppings like walnuts, pumpkin seeds, cashew chease, fresh fruit and/or coconut yoghurt.
Store the mixture in the fridge for 3 days in an airtight glass jar/container.
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Ingredients
Directions
Mix all the dry ingredients in a mixing bowl until fully combined.
In a separate bowl whisk all the wet ingredients together.
Slowly whisk the wet ingredients with the dry ingredients until fully combined. Depending on your flour type add a little more milk if your mixture is too thick.
Cover with the bowl with a tea towel. Sit the mixture on the counter for 10 minutes to thicken. ⠀
After the mixture has slightly thickened, heat up the pan to a medium heat and add the coconut oil.⠀
Add 2 Tbsp batter per pancake and cook for 2 minutes per side, until golden brown and crispy on both sides.
Enjoy these pancakes sweet or savoury with toppings like walnuts, pumpkin seeds, cashew chease, fresh fruit and/or coconut yoghurt.
Store the mixture in the fridge for 3 days in an airtight glass jar/container.
Pile ’em up, treat yourself!
Laura x
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