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Turmeric pancakes with fresh veggies and sweet chilli sauce

If you thought pancakes were just for breakfast, this recipe is sure to convince you otherwise. These savoury turmeric pancakes are perfect for a quick light lunch or easy weeknight dinner option and are a great way to use up leftover veggies in the fridge. 

Paired with a delicious homemade sweet chilli sauce (without all the refined sugar) this easy dish might make its way onto a regular rotation.

Ingredients:

Sweet Chilli Sauce

Turmeric Pancake

Fresh Veggies

Method:

  1. To make the turmeric pancake batter, combine rice flour, turmeric powder, coconut cream and water. Whisk together and set aside to rest.
  2. To make the sweet chilli sauce, add water, vinegar, coconut sugar and food colouring to a small pot, and bring to a gentle simmer. Then add the chopped garlic and chilli, whilst whisking to dissolve the sugar. Simmer for 5-10 minutes to let flavours infuse.
  3. Mix together tapioca flour and water in a small dish and add to sauce to thicken. Remove from heat and let cool.
  4. Prepare veggies and arrange on a plate ready for serving.
  5. Heat a medium sized pan on high heat, once smoking hot, add coconut oil and pour in a ¼ cup of the pancake mix, swirling the pan to cover the entire base. Small bubbles will appear and create a lace-like appearance. Once pancake is cooked on top and crispy on the bottom slide onto a plate then repeat with remaining pancake mix.
  6. To serve, fill the turmeric pancake with a selection of fresh veggies, sauerkraut and a sprinkle of activated seed mix. Finish with a generous drizzle of sweet chilli sauce.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes

Nutritional Information*

  • Makes: 4-6 pancakes

Amount per serving

  • Calories: 270
  • Total Fat: 11g 
  • Total Carbohydrate: 39g
  • Net Carbohydrate: 38g
  • Protein: 4g
  • Sugar: 5g

*Nutritional information is based on approximate calculations by My Fitness Pal.

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