Need a guilt-free pancake day fix? We got you. Our pal Natasha from Honestly Healthy was kind enough to share her recipe for yummy lemon and turmeric pancakes - delicious, anti-inflammatory and gluten free, these are a sure-fire hit in our books.
Turmeric and Lemon Pancakes
Makes 3 (double mixture for 2 people)
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 savory pancakes)
1 tsp sunflower oil
1 inch fresh grated turmeric
1 lemon zest
Method:
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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
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Sieve the flour into the wet slowly until all is mixed together.
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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.
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The mixture makes 3 pancakes (3 ladles worth) Ladle the first batch into the pan making sure it is spread evenly and thinly.
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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.
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Repeat with the rest of the batter.
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Serve with the juice of the lemon and a drizzle of syrup of your choice.
For a savory pancake add toppings of your choice once they are cooked. (cheese, tomatoes, spinach, mushrooms)