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Turmeric Pancakes with Crispy Bacon and Fresh Herbs

Yields1 ServingCook Time15 mins

Savoury twist on a pancake. Not just for brekky these can be enjoyed anytime of the day!

GF, can be DF, NF
 3/4 cups buckwheat flour, sifted
 2 eggs
 1 - 1 1/4 cups milk (nut, dairy, goat, coconut)
 1 tsp Apple Cider Vinegar
 A pinch of Changing Habits Turmeric
 1/2 tsp baking powder
 1/2 tsp Changing Habits Coriander Seed Powder
 2 tbsp melted ghee, olive oil or coconut oil + extra for cooking
 1/2 cup cheese, grated (optional)
 Optional Add Ins: Changing Habits Chilli Powder, cayenne pepper, Changing Habits Cumin Powder, paprika, garlic, rosemary, thyme etc.
To Serve
 Crispy bacon rashers (preservative free)
 Soft greens and herbs of your choice
 Avocado, sliced
 Fresh tomatoes sliced
 Caramelised onions
 Sour cream, plain coconut yoghurt, pesto, mayonnaise (optional)

Add a frying pan to the stove and heat on medium heat.


Quickly add all the pancake ingredients to a bowl and mix together. If the mixture is too runny add a touch more flour, if it isn’t runny enough add a touch more milk until you reach your desired consistency. Mix through the cheese if you desire.


Add 1 Tbsp of oil or ghee to the frying pan and spread around, then pour some of the pancake mixture onto the hot pan and allow to cook until it begins to bubble, then flip to cook the other side until golden. It’s easier to keep them to a small to medium size for flipping.


Continue with the rest of the pancake mixture until cooked.


Place the soft greens and herbs onto 2-4 plates.


Top with the pancakes and add any of your desired toppings; tomato, avocado, pesto, sour cream or yoghurt with crispy bacon. Get creative and enjoy!!!

Nutrition Facts

Serving Size Serves 2-4 (depending on how hungry you are)

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