Turmeric pancakes with sweet chilli sauce

If you thought pancakes were just for breakfast - or enjoyed as a sweet dish, this recipe is sure to convince you otherwise. These savoury turmeric pancakes are perfect for a quick light lunch or easy weeknight dinner option and are a great way to use up leftover veggies in the fridge. 

Paired with a delicious homemade sweet chilli sauce (without all the refined sugar) this easy dish might make its way onto a regular rotation.

Ingredients:

Sweet Chilli Sauce

• ½ cup water
• ¼ cup Apple Cider Vinegar
• ½ cup Organic Coconut Sugar
• 1 teaspoon Tamari Soy Saunce
• 1 teaspoon Beetroot Powder (Optional)
• 2 fresh chillies, chopped
• 2 garlic cloves, chopped
• 2 teaspoons tapioca flour + 2 teaspoons water

Turmeric Pancake

• 1 cup rice flour
• 1 cup coconut cream
• 1 cup water
• 1 teaspoon turmeric powder
• Pinch salt
• Organic Virgin Coconut Oil (for frying)

Fresh Veggies

• Organic Sauerkraut
• Cucumber, sliced
• Red and orange baby capsicum, sliced carrot, julienned or pickled
• Pea sprouts
• Spring onion
• Fresh mint leaves
• Lime
• ROAR Organic Seed Mix Activated

Method:

1. To make the turmeric pancake batter, combine rice flour, turmeric powder, coconut cream and water. Whisk together and set aside to rest.
2. To make the sweet chilli sauce, add water, vinegar, coconut sugar, tamari and beetroot powder (if you're using this) to a small pot, and bring to a gentle simmer. Then add the chopped garlic and chilli, whilst whisking to dissolve the sugar. Simmer for 5-10 minutes to let flavours infuse.
3. Mix together tapioca flour and water in a small dish and add to sauce to thicken. Remove from heat and let cool.
4. Prepare veggies and arrange on a plate ready for serving.
5. Heat a medium sized pan on high heat, once smoking hot, add coconut oil and pour in a ¼ cup of the pancake mix, swirling the pan to cover the entire base. Small bubbles will appear and create a lace-like appearance. Once pancake is cooked on top and crispy on the bottom slide onto a plate then repeat with remaining pancake mix.
6. To serve, fill the turmeric pancake with a selection of fresh veggies, sauerkraut and a sprinkle of activated seed mix. Finish with a generous drizzle of sweet chilli sauce.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes

About the Author

Lena Fischer, Qualified Nutritionist

Lena is a qualified Holistic Nutritionist with a Diploma in Nutrition from Wellpark College of Natural Therapies. Lena is passionate about combining her knowledge of nutrition and love of food to create delicious healthy recipes using whole food ingredients.