Turmeric Pancakes with Quinoa Salad

Whenever I announce that I've made pancakes, my 7 year old always addresses me with a slight level of suspicion and asks "which ones?". This is because in our household pancakes can be anything from sweet to savory, thin to thick, or grain-based to grain-free. Although sweet pancakes are perhaps more favourable amongst my little ones I'm always on the look-out for a version that is both tasty and healthy and can be used as an alternative to bread-based wraps.

Adding turmeric to this pancake batter, in addition to having anti-inflammatory properties, also gives the pancakes a beautiful deep yellow tone which is also pretty to the eye.

Pancake

Serves 4

Ingredients:

1/2 cup almond flour

1/2 cup tapioca flour

1 cup full fat coconut milk

1 egg

1 tsp turmeric Pinch of salt

Coconut oil for frying

Quinoa Salad

Ingredients:

1 cup uncooked quinoa (soak for 4 hours before cooking) + 2 cups filtered water/bone broth for cooking

200 g lightly steamed kale/chard/spinach

1/2 red onion, sliced

1 avocado, cubed

1 Tbsp olive oil

1/2 Tbsp unpasteurised apple cider vinegar

1/2 Tbsp balsamic vinegar

Salt & Pepper to taste

Method:

1. Blend all pancake ingredients besides the coconut oil. Let it stand for 10-15 minutes before cooking.

2. Grease a small frying pan in coconut oil and cook each pancake on a medium temperature. Turn over once it bubbles on the top.

3. Place the pre-soaked quinoa into a medium pan with approximately 2 cups of filtered water or bone broth. Bring to a boil and cook for 8-10 minutes (until all the liquid has evaporated).

4. While the quinoa is cooking, lightly steam your choice of greens for 2-3 minutes.

5. Once the quinoa has cooled, mix in with all other ingredients.

6. Serve with hummus & Sauerkraut (optional)

Have you tried this? Then please leave a comment and let me know how you got on.

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