Turmeric Skillet Pancake (Gluten-Free, Dairy-Free)

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This Turmeric Skillet Pancake is the perfect recipe to spice up your morning. It is super easy to make and you don’t have to worry about any pancake flipping accidents.

Further Food Nutritionist Commentary:

Coconut flour is a great low carb, gluten-free flour alternative. Plus, coconut flour is high in fiber and healthy fats. Fiber aids in digestion and can help keep blood sugar stable, and healthy fats can improve heart health.

By Camryn Goldstein

Turmeric Skillet Pancake (Gluten-Free, Dairy-Free)

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 3

Ingredients

2 tablespoons coconut oil
2 eggs
1/2 cup coconut milk
1/4 cup maple syrup
1/2 a lemon, juiced
1/2 teaspoon Vanilla Extract
2 tablespoons coconut flour
2 tablespoons tapioca starch
1 scoop Further Food Turmeric Tonic
1/4 teaspoon ground cinnamon
A pinch pink Himalayan sea salt
2 tablespoons dried coconut pulp (optional)

Instructions

1. Put 2 tbsp coconut oil in a skillet and put the skillet into oven while it preheats to 375 degrees Fahrenheit.

2. Whisk two eggs, 1/2 cup coconut milk, 1/4 cup maple syrup, a little squeeze of lemon juice, and a splash of vanilla extract.

3. Add in 2 tbsp coconut flour, 2 tbsp tapioca starch, 1 scoop of Further Food Turmeric Tonic, 1/4 tsp ground cinnamon, a pinch of pink Himalayan sea salt. Optional: 2 tbsp dried coconut pulp from homemade coconut milk.

4. Mix well. *note: If coconut pulp is added, place mixture in a high-speed blender to get rid of lumps.

5. Bake for 20 minutes or until a toothpick comes out of the center clean.

6. (Optional) While baking pancake, sauté sliced apples in 1 tbsp coconut oil on the stove top and add as much cinnamon as desired. Cook to preference.

1. Put 2 tbsp coconut oil in a skillet and put the skillet into oven while it preheats to 375 degrees Fahrenheit. 2. Whisk two eggs, 1/2 cup coconut milk, 1/4 cup maple syrup, a little squeeze of lemon juice, and a splash of vanilla extract. 3. Add in 2 tbsp coconut flour, 2 tbsp tapioca starch, 1 scoop of Further Food Turmeric Tonic, 1/4 tsp ground cinnamon, a pinch of pink Himalayan sea salt. Optional: 2 tbsp dried coconut pulp from homemade coconut milk. 4. Mix well. *note: If coconut pulp is added, place mixture in a high-speed blender to get rid of lumps. 5. Bake for 20 minutes or until a toothpick comes out of the center clean. 6. (Optional) While baking pancake, sauté sliced apples in 1 tbsp coconut oil on the stove top and add as much cinnamon as desired. Cook to preference.

Nutrition Information

Per Serving: Calories: 252; Total Fat: 14 g; Saturated Fat: 10 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Cholesterol: 124 mg; Sodium: 102 mg; Potassium: 109 mg; Carbohydrate: 25 g; Fiber: 2 g; Sugar: 16 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 5%; Iron: 9%; Calcium: 37%

Supercharge your recipes with Turmeric Tonic

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