FLOURLESS TURMERIC CINNAMON PANCAKES
These extra fluffy, dairy-free, gluten-free pancakes are not only delicious but they pack a serious health punch with spices like turmeric, cinnamon and ginger. They can be whipped up in under 15 minutes and enjoyed with your favourite toppings such as yogourt, fresh fruit, nut-butter, pure maple syrup and organic assorted nuts. Go ahead and treat yourself to some today!
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FLOURLESS TURMERIC CINNAMON PANCAKES
These extra fluffy, dairy-free, gluten-free pancakes are not only delicious but they pack a serious health punch with spices like turmeric, cinnamon and ginger. They can be whipped up in under 15 minutes and enjoyed with your favourite toppings such as yogourt, fresh fruit, nut-butter, pure maple syrup and organic assorted nuts. Go ahead and treat yourself to some today!
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| Servings | Prep Time |
| 2people (4-5 pancakes) | 5minutes |
| Cook Time | Passive Time |
| 5minutes | 15minutes |
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Ingredients
- 1 & 1/2cups BOB’s gluten-free rolled oats
- 1tablespoon 100% pure maple syrup
- 3/4cup unsweetened nut milk of choice*I like to use almond or coconut
- 1/4cup unsweetened apple sauce
- 1tablespoon ground ceylon cinnamon*combine with 3 tablespoons water. Let sit for 10 mins.
- 1 free range egg*omit if you are using flax or chia egg in this recipe
- 1/2teaspoon ceylon or regular ground cinnamon*I like to use Cha’s brand
- 1/2 teaspoon ground turmeric*I like to use Simply Organic brand
- 1/4 teaspoon ground ginger
- 1/2tablespoon aluminum free baking powder
Instructions
- First, make your chia (or flax egg). Using a small bowl add 3 tablespoons water with either 1 tbsp of chia or flax. Stir and let sit for approximately 10 minutes. (If you are not using chia/flax egg omit this step completely). Add your oats into a food processor (or high speed blender) and pulse until flour-like consistency.
- Add your oats into a food processor (or high speed blender) and pulse until flour-like consistency.
- Next, add the rest of the ingredients (including your flax/chia or regular egg) to the food processor (or high speed blender). Blend until combined, scraping down the sides if necessary. (let sit for 5 minutes)
- Heat a non-stick skillet over medium heat and lightly grease with 1 tsp coconut oil or spray gently with coconut oil spray to evenly.
- Drop about 1/3 cup of batter into the pan per cake and spread/smooth into circle (thickness to your desire)
- Cook 1-2 minutes (pancakes will start to bubble a little), flip pancake and cook for another minute or so. Remove from pan
- Repeat until all the batter is gone.
- Top with yogourt, nut butter, chopped nuts and a drizzle of maple syrup. ENJOY!
Recipe Notes
This recipe was originally created using an egg instead of a chia/flax egg and results in an even fluffier consistency. Either way they are super fluffy and delicious!DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie