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Paleo Spiced Turmeric Pancakes

https://www.bulletproof.com/recipes/paleo/turmeric-pancakes-recipe-paleo-2g4m/

Start to Finish: 40 minutes

Ingredients:

  • 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

Instructions:

  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%