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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 110kcal
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)


  • 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.


  • These pancakes have a rustic and strong flavor of turmeric and chickpea flour. These are very different than the regular pancakes. These pancakes are very nutritious and guilt free.
  • If you are on a low/no sugar diet then 2 bananas would suffice as sweetener. Or else you may drizzle your choice of syrup (preferably maple syrup) to make it taste very close to regular pancakes.
  • If you are on a low sugar/no sugar diet then 2 bananas would be sufficient to sweeten these pancakes. Feel free to drizzle maple syrup over these pancake as per your taste.
  • These pancakes can be refrigerated in an air tight container for 4-5 days. 
  • This recipe makes 6 pancakes and the serving size is 1 pancake per person.


Calories: 110kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Sodium: 104mg | Potassium: 344mg | Fiber: 3g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1.1mg