Easy, fluffy Turmeric Spice Pancakes you can whip up in the blender in no time for a vegan, gluten-free, oil-free, anti-inflammatory breakfast. And with 2 color options!
Turmeric Spice Pancakes…and a chemistry lesson.
Do you remember in school when they taught us about the color wheel? Do you remember the part about how it’s not possible to make primary colors with other colors? Well that is a lie and these pancakes prove it. Because it turns out yellow + yellow can = red. Whaaaaaaat??
Turmeric + lemon juice = red. Mind blown! At least my mind, maybe you already knew that. But you better believe I was completely confused when I poured yellow pancake batter into the pan, flipped it, and it was RED.
Chemistry–always surprising me when I least expect it.
UPDATE! I was wrong. A very smart reader explained it to me, read the real reason in the comments –> here
After I ate my pancakes, did some googling, discovered that turmeric and lemon can make red, and then recovered from my pancake color confusion, I remade them without the lemon so as to not confuse everyone. Gold and glowing, just as all things turmeric are supposed to be. But I have to admit I actually like the red ones better.
Without the lemon juice they are just not as super fluffy. Still fluffy, just not SUPER fluffy. And more importantly the red compliments the pumpkin butter yogurt swirls much better, don’t you think?
So if you want a super fluffy stack, go with the red version. Or if you wanted to fool someone into thinking you made them a tall stack of red velvet pancakes but secretly sneak them a dose of anti-inflammatory turmeric spice this would be the perfect way to carry out that deception. Or if you ever find yourself making red velvet cupcakes only to realize you are out of beets mid batter-mixing, having this trick in the back of your mind could save the color of your batch of cupcakes.
But the gold version is nice too.
I should note, there isn’t much info out there on google about this crazy color magic. Some sites said only lime + turmeric makes red, not lemon. Considering the batter was still very much yellow, and I know I’ve combined the two before in juices/smoothies, maybe it’s only with heat. Or maybe I possess a rare color-morphing bottle of turmeric. I don’t completely understand it, but I do find it fascinating. Edible, soft, fluffy, breakfast science is the best kind of science!
For the spice part of the Turmeric Spice Pancakes, I added in the typical golden milk latte spices: cinnamon, ginger, black pepper, and (not a spice) vanilla.
And just in case all those warming spices weren’t autumn enough, I topped the entire breakfast stack with yogurt and Tiina, from My Berry Forrest’s, delicious Apple-Pumpkin Butter. I may be a little bit obsessed with this stuff right now. Make it…you’ll see why!
- 1/2 cup unsweetened applesauce
- 1 1/4 cup oat flour
- 1/2 cup non-dairy milk
- 2 tbsps maple syrup
- 1 tbsp baking powder*
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp ground turmeric
- pinch of black pepper
- ¼ tsp ginger
- Coconut milk yogurt
- My Berry Forest’s Perfect Apple-Pumpkin Butter
- Chopped pecans
- Combine all ingredients in a blender.
- Blend till combined. Don’t over blend.
- Heat a non-stick skillet over medium-high heat.
- Pour about 1/4 cup of batter into the pan. Since it is quite thick, spread/smooth into a circle.
- Cook for 2-3 minutes on the first side. When you can easily slide a spatula under, flip. Cook for another 2-3 minutes. Remove from pan.
- Repeat until all the batter is gone.
- Top with yogurt, pumpkin-apple butter, and chopped nuts. Enjoy!
*If you want to make the fluffier but red version, use 1 tsp baking soda + 2 tsps baking powder + 1 tsp lemon juice.
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