Turmeric Banana Pancakes (Gluten-Free and Vegan)

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I love pancakes! They are my Sunday morning staple. These Turmeric Banana Pancakes are my latest creation-they are so easy to make-I just combined everything in my new Vitamix (any blender will work though). The combination of the banana and all the spices in the Daily Turmeric Tonic made these so sweet and cinnamony! You can add whatever toppings you like-here I added coconut yogurt and extra fruit with chia seeds. I can’t wait to make these again soon!

Further Food Nutritionist Commentary:

With a significant amount of fiber, buckwheat flour has been found to slow down the rate of glucose absorption after meals. Additionally, it is a source of protein and calcium. Described as having an 'assertive' flavor, grab some buckwheat for quick, yeast breads. It's also a great substitution for any recipe that calls for regular flour, with 1/2 the amount needed in buckwheat. Apple cider vinegar blocks some of the digestion of starch, which are known to raise blood sugar. However, treating diabetes with apple cider vinegar shouldn't be the main lifestyle habit--one should instead focus on overall healthy eating. When choosing types of apple cider vinegar, it's best to opt for unfiltered, cloudy kind as it's full of probiotics and healthy bacteria that can support immune function and potentially aid constipation.​

By Nikki Nies, MS,RD, LD

Turmeric Banana Pancakes (Gluten-Free and Vegan)

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Servings: 2

Ingredients

3/4 cup gluten free rolled oats
1/4 cup buckwheat flour
1 ripe banana
1 teaspoon baking powder
1 teaspoon Daily Turmeric Tonic
3 teaspoons apple cider vinegar
1/2-3/4 cup unsweetened almond milk
Toppings (optional): chia seeds, unsweetened coconut yogurt, berries, banana, maple syrup

Instructions

  1. Warm up pancake griddle.
  2. In blender, mix gluten-free rolled oats, buckwheat flour, ripe banana and unsweetened almond milk.
  3. Once blended, add apple cider vinegar, Turmeric Tonic and baking powder.
  4. Put coconut oil on the griddle and cook pancakes (flip when the outsides are no longer shiny and start to brown).
  5. Add on toppings.
Warm up pancake griddle. In blender, mix gluten-free rolled oats, buckwheat flour, ripe banana and unsweetened almond milk. Once blended, add apple cider vinegar, Turmeric Tonic and baking powder. Put coconut oil on the griddle and cook pancakes (flip when the outsides are no longer shiny and start to brown). Add on toppings.

Nutrition Information

Per Serving: Calories: 262; Total Fat: 4 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 96 mg; Potassium: 520 mg; Carbohydrate: 50 g; Fiber: 7 g; Sugar: 9 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 9%; Vitamin A: 4%; Iron: 20%; Calcium: 18%

 

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