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Pumpkin Turmeric Pancakes
Ingredients:
-
190 g pumpkin puree
-
370 ml plant-based milk of choice
-
50 g coconut sugar
-
1 tbsp vanilla extract
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150 g all purpose flour
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65 g almond flour
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10 g baking powder
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1 tbsp coconut oil
-
½ tsp pumpkin pie spice
Directions:
- In a large bowl mix pumpkin puree, milk, sugar, vanilla and coconut oil.
- Next, add in the all purpose flour, almond flour, Rawnice Curcumin Powder, spices and baking powder.
- Whisk well to combine all the ingredients.
- Heat up a non-stick pan and start cooking your pancakes about 3 minutes per side*.
- *Keep the heat on medium-high, but keep an eye on your pancakes so that they don’t burn. They are very delicate. so turn them very carefully on the other side.
Product used in this recipe:
yellow curcumin powder
Curcumin is a vibrant turmeric extract that contain the majority of the color from the turmeric root, but not any of that strong distinct turmeric taste. This makes it perfect for use in food to add color and nutrition without distorting the taste!
This recipe was created by:
@andreeasbreakfast
Andreea a.k.a the breakfast queen, is a 20-something teacher, wifey and mama from Romania. You can’t have missed her fantastic pancake stacks as they’re posted EVERYWHERE.
