|October 25, 2018

Paleo Spiced Turmeric Pancakes

Paleo Spiced Turmeric Pancakes

Turmeric pancakes recipe & content provided by Rosie Tran, Kale In The Clouds

These golden turmeric pancakes are a paleo-friendly alternative to traditional sweet pancakes. With a blend of anti-inflammatory spices and warm flavors, these pancakes taste like a golden milk latte and pack every bite with the benefits of resistant starch.

Related: Turmeric Beef Bone Broth

Instead of other resistant starch sources like green bananas or cooked and cooled white rice, these turmeric pancakes incorporate starchy flour from the cassava root. Cassava is a good occasional source of resistant starch because it is low in antinutrients and fructose, all while adding a dense texture to these turmeric pancakes. Always cook your cassava, since it can be toxic in its raw state!

These turmeric pancakes get a sweet finish from a melty coconut butter topping, but you can also top them with grass-fed ghee, whipped coconut cream, or even low-carb jam. Serve with a paleo chai latte or a pumpkin spice latte for a delicious way to start the day.

Spiced turmeric pancakes taste just like a golden milk latte, and are packed with paleo-friendly ingredients and resistant starch.

Print Recipe Print Recipe Icon bulletproof logo

Paleo Spiced Turmeric Pancakes


Start to Finish: 40 minutes


  • 3/4 cup cassava flour
  • 2 eggs
  • 1/2 cup full-fat canned coconut milk (BPA-free)
  • 1/4 cup Grass-Fed Ghee, or coconut oil, melted, plus more for greasing
  • 1 teaspoon ground ceylon cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon MitoSweet, stevia, or birch xylitol
  • 1/2 teaspoon ground black pepper (optional)
  • 1/2 teaspoon baking soda

Topping ingredients:

  • 1 tablespoon coconut butter, melted
  • 1 tablespoon macadamia nut butter
  • 1/2 tablespoon unsweetened coconut flakes


  1. In a large mixing bowl, blend dry ingredients together.
  2. In a separate bowl, whisk eggs.
  3. Add the melted ghee and coconut milk to the eggs. Stir until liquids combine.
  4. Add the liquid mixture to the dry ingredients and mix until a batter forms.
  5. Heat a skillet on medium heat and add about 1 teaspoon of ghee to grease.
  6. When warmed, add two spoonfuls of batter to the skillet. Flip when you can easily slide a spatula underneath the pancakes. Continue until no batter remains.
  7. If desired, mix coconut and macadamia butters together while pancakes cook.
  8. Serve turmeric pancakes warm with coconut and macadamia butters and coconut flakes.

Makes: Serves 2

Nutritional Information (Per Serving):

  • Calories: 628
  • Protein: 8g
  • Carbs: 48g
  • Fiber: 7g
  • Sugar: 2g
  • Net Carbs: 41g
  • Fat: 56g
  • Saturated Fat: 27g
  • Cholesterol: 164mg
  • Salt: 457mg
  • Potassium: 141mg
  • Iron: 34%
  • Vitamin A: 9%
  • Vitamin B: 5%
  • Vitamin C: 7%
  • Calcium: 13%
  • Magnesium: 15%

Note on ingredients: Except for coconut, all nuts are considered “suspect” on the Bulletproof Diet because of their high levels of omega-6 fats, susceptibility to mold, and lectins that can be tough on your gut. Use nuts in moderation, or remove them from your diet and reintroduce in small amounts to test your sensitivity. Black pepper is a suspect spice on the Bulletproof Diet, and highly susceptible to performance-robbing mold toxins. To reduce your risk, omit pepper or grind it fresh using high-quality whole peppercorns.

Let's Get Cookin'!

Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!