Shoot Diary: Flourless Banana + Turmeric Pancakes

I have always been one that is always looking to experiment with a good pancake recipe.

I love turmeric in my savoury cooking, or as a hot beverage; for its anti-inflammatory benefits. So I was pretty stoked to find this recipe by Teresa Cutter.

One of my love language is to have a slow weekend where I have no plans but to take my own sweet time to enjoy cooking for my family.
This is an antioxidant rich breakfast perfect for one of those slow weekend!

With a dash of turmeric in the batter, these health pancakes give a dazzling golden hue. We had them with maple syrup, peanut butter and some frozen fruits!

Let me know your thoughts on them!

INGREDIENTS

• 1 medium ripe banana or approx 125 g

• 3 eggs

• 1 cup of almond meal or dessicated coconut

• 1 tablespoon of whole white chia seeds

• 1/2 teaspoon of turmeric powder

• 1/2 teaspoon of gluten-free baking powder

• Maple syrup to serve

  INSTRUCTIONS

1. Combine mashed banana and eggs

2. Add almond meal, turmeric and baking powder

3. Allow the batter to thicken by resting it for 10 mins

4. Heat a pan on low heat and add coconut oil.

5. For 1 pancake, spoon 2 tablespoons of pancake batter into the pan to form a circle and flatten slightly

   with the back of your spoon

6. Cook over very low heat. Enjoy the moment of a slow weekend....

7. Flip over the pancake and finish the cooking.

8. Serve and enjoy it yourself or family with maple syrup or a dollop of yoghurt and frozen fruits!

SHIRLEY’S NOTES:

I find if the ripeness of the banana affects the consistency of the batter. I add a dash of Almond Milk to achieve a more liquidy but not overly diluted; a just-right pancake batter!