To quote Jon Snow, winter is coming, and along with an overwhelming desire to stay in bed all-day, warm foods are back on the menu. These raisin pancakes, the creation of personal trainer and cook Samantha Wooldridge, are a winter staple for more than one reason. Not only are they delicious but the addition of turmeric gives this breaky an immunity boost.
With banana, raisins, cinnamon and nutmeg, these sweet treats couldn’t be tastier. And if you associate pancakes with lots of refined sugar and not much nutritional value, these ones have had a healthy overhaul. Sweetened with banana instead of sugar, the pancakes are also gluten-free with coconut flour instead of wheat flour. Best of all, you’ll only need 15 minutes to whip them up.
Turmeric and Raisin PancakesPrint Recipe
- 1 mashed banana
- 3 eggs
- 1/2 cup frozen raspberries
- 1/4 cup organic sundried Muscat raisins
- 1/3 cup coconut flour
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 teaspoon vanilla bean
- Pinch of nutmeg
- Coconut oil for cooking
Start by mashing the bananas in a bowl. Make sure all the lumps are removed and you have a smooth consistency.
Add the eggs to the banana mixture and beat through until well combined.
Add the remaining ingredients to the bowl and mix well until the mixture is smooth.
In a frying pan heat the coconut oil to medium heat. Pour on the pancake mixture to a size of your choosing.
These are best served with fresh berries, slivered almonds, natural honey and of course- coffee!