The past two weeks have been quite intense for me as I’ve been recovering from a concussion. I’ve been feeling rather nauseous followed by migraines, shoulder and neck pain so as a result I’ve been eating and drinking as much turmeric, ginger and cacao as possible to help heal myself naturally. As I was feeling much better today I was inspired to make us some savoury pancakes for brunch and decided to add in some turmeric, as a precautionary measure for the pain, and I’m pleased to say that they ended up tasting great (husband approved) so thought I’d share them with the world!
If you haven’t heard of all the incredible healing properties of turmeric here’s one example. It’s a great anti-inflammatory and has been used in many cultures for hundreds of years due to these specific effects which are caused by the chemical curcumin, that gives it the prominent yellow pigment. Recently studies have shown that it’s just as effective as taking synthetic anti-inflammatory medication and when combined with black pepper it’s bioavailability is boosted making this wonderful golden spice much more potent and effective in healing the body.
So here’s a quick recipe which is 100% plant based, gluten free and wonderfully healing. You can get inventive with the toppings and add whatever you have at home. we had left over mung bean curry from dinner last night so decided to use it again, this can be substituted with cooked lentils, chickpeas or left out completely and enjoyed simply with the avocado and cherry tomatoes.
Ingredients (Makes 6)
3 flax “eggs” (1 flax “egg” = 1 Tbs ground flaxseeds : 3Tbs water)
1/2 cup brown rice flour
3/4 cup buckwheat flour
1 1/2 cups water
Couple pinches Himalayan pink salt
Pinch of cracked black pepper
3/4 teaspoon turmeric powder
1/2 tablespoon nutritional yeast
1/2 tablespoon coconut oil
1 ripe Hass avocado, thinly sliced
Juice of 1 lime
Handful of fresh parsley
1 cup cherry tomatoes, quartered
1/2 teaspoon sesame oil
Cooked mung beans/lentils (optional)
Salt & pepper to taste
Make the flax eggs by combining the ground flaxseeds with water in a bowl, stir to get an even consistency and place in the fridge to set (about 10-15 mins).
Heat up your pan (preferably a non toxic non-stick pan like these) on medium – high heat.
Combine all the pancake ingredients in a medium bowl and whisk to combine.
Once the pan is nice and hot pour a ladle full of the mixture into the pan, using the back of the ladle to spread the batter out making it nice and even. Leave to cook for 3-4 mins, then flip and cook for another 2 mins. Repeat until you’ve finished all the batter.
Heat up the coked beans or lentils if you’re using them. Pour 1/2 the lime juice and a pinch of salt to the thinly sliced avocado . Put the chopped cherry tomatoes in a small bowl along with the rest of the lime juice, sesame oil and a pinch of salt & pepper.
Add a little bit of each topping to your pancake and fold it over for a fancy looking crepe or add A LOT of each topping and eat it messily (my preference).