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Turmeric Pumpkin Pancakes (Sweet or Savoury)

Yields1 ServingPrep Time10 mins

These little pancakes boast some pretty amazing anti-inflammatory properties from the Turmeric. You can have them either sweet or savoury!

 1 cup pumpkin puree (homemade)
 2 cups almond meal
 1/3 - 1/2 cup tapioca or arrowroot flour
 A pinch of Changing Habits Seaweed Salt
 1-2 tsp Changing Habits Turmeric Powder
 1/2 tsp baking powder
 1-2 tbsp coconut oil
 4 large eggs or 5 small-medium eggs, organic, free-range
 1-3 tbsp of filtered water (if needed)
 Optional (savoury): garlic, herbs, spices, pepper, grated cheese, olives etc. (sweet): honey, Changing Habits Ceylon Cinnamon, vanilla, nutmeg, orange zest etc.

Add all ingredients (except water) and blitz together in a food processor until smooth and combined.


Add the water if needed and other optional ingredients if chosen too.


Heat a large frying pan on medium heat and add oil or butter to the pan, melting it and spreading all over the pan.


Once the pan is heated add spoonful or ladle the mixture onto the pan and cook on each side until golden.


Repeat with the rest of the mixture.


Once all the mixture has been used, place onto plates.


Now garnish. You can choose a savoury option and garnish with fried onion, garlic, mushrooms and tomato with fresh herbs, sour cream or plain yoghurt and avocado. Or you can garnish with seasonal fruit, yoghurt, nut butter and honey for a sweet option.



Nutrition Facts

Serving Size Makes roughly 8 small-medium sized pancakes

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