Anti-Inflammatory Vegan Turmeric Pancakes are soft, fluffy, easy and delicious breakfast option with earthy flavors. It’s a great post-partum food. These pancakes are great for lactating moms as well.
In a mixing bowl combine almond flour, chickpea flour, baking powder, salt, hemp seeds, flax seeds and mix thoroughly with a spoon.
In a blender combine turmeric root and vanilla almond milk and blend it smooth.
Now pour the blended turmeric and mashed banana into the dry ingredients and whip the batter nicely.
Now, warm the griddle or crepe pan and grease it.
Pour 2 tbsp. or ¼ cup of the batter onto the warm pan and spread it gently in a round shape. Let it cook until golden in color and gently with the help of a flat spatula flip to the other side. Let it cook again until light golden and take it out of the pan. The pancake with be very soft, like a cake. However, as it reaches the room temperature it will become firmer.
Repeat the same process with the rest of the batter.
Top it with fruits, nuts and seeds of your choice and enjoy.