Turmeric and buckwheat pancakes



  • 400g buckwheat flour
  • 4 egg yolks
  • 4 egg whites (whisked to stiff peak)
  • Tsp baking powder
  • 1 tsp ground tumeric (or Tsp turmeric paste)
  • Pinch of salt
  • 200ml almond milk (add more if required for batter consistency)
  • Topping options: berry compote, coconut yoghurt and toasted almond flakes or coconut flakes

Berry compote ingredients:

  • 2 cups frozen berries
  • 1 tbsp gelatin
  • 1/2 cup water
  • spices: stevia/cinnamon



  1. Heat the oven to 170C.
  2. Combine the flour, baking powder, turmeric, salt, egg yolks and almond milk to a mixable batter consistency. ( add more milk if too thick)
  3. Beat egg whites to a stiff peak, be careful to not over whisk
  4. Gently fold in the egg whites.
  5. Heat a pan to medium, and spray with coconut oil and add about 1/4 cup of the pancake batter. Once a little smoke starts to become visible flip them over and cook for another minute.
  6. Place the pan with the pancakes in the oven for 5 minutes or until they rise to cook through the middle.
  7. Serve with the berry compote, nuts and coconut yoghurt


Berry compote:

To make the berry compote place 2 cups of frozen berries in a small pot with ½ cup water, add stevia and cinnamon to taste and bring to the boil.

Mix 1 tbsp gelatin with 2 tablespoons of cold water.

When it comes to the boil,  and cook on low until it thickens up. Beef gelatin has amazing gut healing benefits and it’s completely tasteless.  


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