recipe

Turmeric Pancakes

 "Let food be thy medicine and medicine be thy food." ― Hippocrates

We are proud sponsors of the Raleigh Distance Project (RDP), a team of six elite runners in Raleigh, NC. These amazing women train hard, so they need a complete, diverse nutrition plan to stay healthy and energetic. They’re excited to share some of their pre- and post-workout recipes with us, like this one for Turmeric Pancakes topped with our Almond Coconut Butter! From RDP: Turmeric is a natural inflammation fighter that can help reduce stiffness and soreness, two things we feel a lot after a long run! Black pepper increases the benefits of turmeric so be sure not to leave that out. The full-fat canned coconut milk mellows out the turmeric and adds a good dose of healthy fats. These whole-grain, gluten-free pancakes are also a great carb source to curb hangriness after a long run. We top these with a big spoon full of Big Spoon Roasters Almond Coconut Butter because it wouldn’t be the same without it!

Yield: 4 Servings

Ingredients:
  • Dry:
    • 1¼ cup sorghum flour or brown rice flour
    • ¾ cup tapioca starch
    • ½ cup almond flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp sea salt
    • ½-¾ tsp fresh ground black pepper
    • 1 tbsp ground turmeric
  • Wet:
    • ⅔ cup full-fat canned coconut milk
    • ½ cup + ⅓ cup water
    • 2 eggs (for vegan: 2 tbsp ground flaxseed with 6 tbsp water - let sit 5-10 min)
    • ¼ cup pure maple syrup
    • 1 tsp pure vanilla extract
  • Topping:
    • Big Spoon Roasters Almond Coconut Butter
    • Optional: Pure maple syrup
Instructions:
  1. In a large bowl mix the dry ingredients together, set aside.
  2. In a medium sized bowl combine all of the wet ingredients.
  3. Add wet to dry and mix until well combined. If the batter is too thick slowly add the additional ⅓ cup of water until it reaches the right consistency (should be thinner than cake batter but not like soup).
  4. Heat a large pan or skillet over medium heat. Either spray the skillet with oil or grease with grass-fed butter.
  5. Using an ice cream scoop, spoon batter into pan/skillet. When edges begin to brown and surface of pancake bubbles, flip and cook on the other side.
  6. Continue until all batter is used. Yield: about 13 pancakes.
  7. Top with a big spoon full of nut butter and enjoy! Feel free to also add a little maple syrup!

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