Turmeric Pancakes

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

• 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
• 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

PREPARATION

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!