Vegan Turmeric + Cinnamon Pancake Recipe

Adding turmeric to your pancake batter is one of the most unique ways to pack more health into your breakfast, and by pairing it with cinnamon, you can create a nutritionally superior version of the average flapjack. Turmeric and cinnamon are a powerful duo and adding them to your pancakes will give your breakfast a vibrant golden color and an anti-oxidant boost.

This recipe is inspired by one of our favorite vegan blogs, Produce on Parade. You can follow Katie’s full recipe by adding 1 cup of canned pumpkin to get your pumpkin fix!

These pancakes are a healthy and easy way to feed lots of family and friends over your eventful holiday weekend!

Ingredients

• 1 ½ cups white or wholemeal spelt flour

• 2 tbsp coconut sugar

• 1 tbsp ground flaxseed

• 1 tbsp baking powder

• 1 tsp ground turmeric

• ½ tsp ground cinnamon

• ¼ tsp table salt

• 1 ½ cups nondairy milk

• 1 tsp apple cider vinegar

• 3 tbsp coconut oil, melted

• 1 tsp vanilla extract

To serve

• ½ tsp vegan butter

• Drizzle of maple syrup

Instructions

1. In a large bowl, whisk together the dry ingredients. Once mixed, gradually whisk in the remaining wet ingredients until smooth.

2. Heat a cast iron pan over medium to high and coat with coconut oil. Once hot, pour batter onto skillet, using approximately 1/4 cups for each pancake. Cook until edges begin to dry, then flip and cook the other side until golden. Repeat with remaining batter and serve hot with maple syrup and vegan butter. Makes about 8 pancakes.

3. Enjoy!