Turmeric Pancakes Recipes
TURMERIC PANCAKES
Ground turmeric adds a splash of all-natural colour to this easy pancake recipe - serve with sliced fresh fruit, a dollop of lemon curd and some stem ginger for extra spice.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 11
Steps:
- Put all of the pancake ingredients in a mixing bowl and whisk together until smooth and lump-free.
- Heat a small knob of butter in a large non-stick frying pan until melted and foaming. Add 2 tbsp batter to make each pancake and swirl it round into a circle with the back of the spoon. Cook them for 2-3 mins on one side then flip them over with a spatula and cook for a further minute until golden and cooked through. Heat oven to its lowest setting, transfer the cooked pancakes to a tray and keep them warm in the oven until they've all been fried.
- Stack the pancakes up with lemon curd, ginger and fresh fruit slices on top.
Nutrition Facts : Calories 329 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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- Blend all ingredients in a blender or food processor or mash the banana and add to whisked eggs plus other ingredients.
- Warm a non-stick or cast iron pan to medium and melt the coconut oil to coat the pan and prevent sticking. Pour a silver dollar sized amount into pan. Cook about 30 seconds on each side or until the bottoms look light brown.
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