Fluffy Golden Pancakes
Pancakes are a beautiful and fun weekend breakfast, and since they are quite plain, it’s a beautiful time to add in something to boost the nutrition.
These powerful golden pancakes not only look exquisite, they are packed with flavour and contain powerful anti-inflammatory ingredients from Melrose’s Turmeric Superblend which does all the work for you.
The naturally sweet spices in this blend add a beautiful warming aroma to this breakfast taking you standard pancakes to the next level. And in just one serve, you’ll get 200mg or powerful curcumin, which is the bioactive part of turmeric, all while feeling like you are having a super indulgent breakfast.
Serve with ricotta and some maple syrup or my famous blueberry syrup for a lower sugar option. Bon appetit!

Fluffy Golden Pancakes

A beautiful fluffy and anti-inflammatory golden pancake for those special weekend mornings or afternoons.

Serves:
4
Prep time:
15 minutes
Cook time:
15 minutes
INGREDIENTS
- 1 cup gluten free flour*
- 2 tsp baking powder
- 4 tsp Melrose Turmeric Superblend
- 1 pinch sea salt
- 1 cup almond milk, or milk of choice
- 2 tbsp coconut oil, melted, plus extra for cooking
- 1 egg
METHOD
- Place flour, baking powder, Turmeric Superblend and salt in a large bowl. Whisk to ensure everything is dispersed. Set aside.
- In a separate bowl, combie the milk, coconut oil and egg with a whisk.
- Add the wet into the dry ingredients and fold to combine. Leave to sit for 5-10 minutes.
- Heat a large pan over a medium heat and add a dash of coconut oil.
Notes
- *Gluten free flours can vary greatly. I recommend this one from Bob’s Red Mill for the best results. I’ve tried a few!
- If you don’t have a Turmeric Superblend, you can replace it with 2 tsp turmeric, 1 tsp ginger and 1 tsp of cinnamon. I would also add ½ tsp pure monk fruit powder to the batter for a touch of sweetness.