A fork cutting the pancakes in a triangle pieces is shown in this image

Anti-Inflammatory Vegan Turmeric Pancakes

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. 

Course Breakfast
Cuisine glutenfree, vegan
Keyword anti-inflammatory, glutenfree, pancakes, turmeric, vegan pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 110 kcal
Author Gunjan


  • 1/2 cup almond flour
  • 1/2 cup chickpea flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp hempseeds
  • 1 tbsp flaxseeds
  • 1/2 cup unsweetened vanilla almond milk
  • 5 1/4 inch turmeric root
  • 2 large bananas (mashed)


  1. In a mixing bowl combine almond flour, chickpea flour, baking powder, salt, hemp seeds, flax seeds and mix thoroughly with a spoon.

  2. In a blender combine turmeric root and vanilla almond milk and blend it smooth.

  3. Now pour the blended turmeric and mashed banana into the dry ingredients and whip the batter nicely. 

  4. Now, warm the griddle or crepe pan and grease it.

  5. 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. 

  6. Repeat the same process with the rest of the batter. 

  7. Top it with fruits, nuts and seeds of your choice and enjoy.

Recipe Notes

Nutrition Facts
Anti-Inflammatory Vegan Turmeric Pancakes
Amount Per Serving
Calories 110 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 104mg4%
Potassium 344mg10%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 6g7%
Protein 5g10%
Vitamin A 30IU1%
Vitamin C 4mg5%
Calcium 67mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.