Turmeric + Blueberry Buttermilk Pancakes
Try this Turmeric Blueberry Buttermilk Pancakes recipe, or contribute your own.
Try this Turmeric Blueberry Buttermilk Pancakes recipe, or contribute your own.
- 1 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/4 teaspoon sea salt.
- 1/2 teaspoon turmeric ground.
- 2 teaspoons granulated stevia.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
- 2 teaspoons granulated stevia.
- 1 teaspoon vanilla powder.
- 1 1/2 cup white or wholemeal spelt flour.
- 1 1/2 cup buttermilk.
- 1 large egg.
- 40 g butter melted + extra to fry.
- 1/2 cup fresh or frozen blueberries.
- 100 g ricotta.
- 2 teaspoons rice malt syrup (optional).
- 1/2 cup fresh or frozen blueberries.
- Carbohydrate 38.99 g
- Cholesterol 53.76 mg
- Fat 13.44 g
- Fiber 0.0280000004172325 g
- Protein 27.566 g
- Saturated Fat 8.34624 g
- Serving Size 1 1 recipe (966g)
- Sodium 1682.94 mg
- Sugar 38.9619999995828 g
- Trans Fat 0.74592 g
- Calories 383 calories
Step-by-step
- In a mixing bowl, combine the baking powder, soda, stevia, turmeric, vanilla and flour.
- In a separate bowl, whisk together the buttermilk, egg and melted butter. Pour wet mixture into the dry ingredients and stir until just combined. Add in the blueberries and stir through gently.
- Heat a little butter in a large frying pan on medium heat and swirl to coat. Add in 1/4 cup of mixture into the pan and cook for 2-3 minutes until bubbles start to form. Flip and cook on the other side for a minute or until cooked through. Repeat with the remainder of the batter. This should yield about 10-12 small pancakes.
- Serve pancakes with fresh ricotta and a drizzle of rice malt syrup if you like.
Turmeric Blueberry Buttermilk Pancakes: A Busy Mom's Delight
Mornings are always a whirlwind in our house. Between getting the kids ready for school, packing lunches, and ensuring everyone is out the door on time, finding time for a nutritious and delicious breakfast can often feel impossible. That’s why I’ve become a huge fan of quick, easy recipes that don't compromise on flavor or health. And these Turmeric Blueberry Buttermilk Pancakes are a perfect example. They're not only packed with flavor and nutrients, but they also come together in a flash, making them ideal for even the busiest mornings.
The secret to these pancakes’ amazing taste? The unexpected combination of turmeric and blueberries. The turmeric adds a subtle earthy warmth and a beautiful golden hue, while the blueberries provide a burst of sweetness and juicy texture. The buttermilk adds a delightful tanginess that perfectly balances the sweetness of the blueberries, creating a truly harmonious flavor profile. And don't even get me started on the fluffy texture! These pancakes are incredibly light and airy, thanks to the combination of baking powder and soda. They're the perfect way to start the day, whether you're heading off to work, running errands, or simply enjoying a relaxing morning at home.
Why I love this recipe:
- Quick and Easy: The recipe is incredibly simple and requires minimal prep time. Perfect for busy week days!
- Healthy and Nutritious: Packed with wholesome ingredients like wholemeal spelt flour, buttermilk, and blueberries. A much healthier alternative to many store-bought pancake mixes.
- Delicious and Flavorful: The unique combination of turmeric and blueberries creates a captivating flavor profile that will leave you wanting more.
- Versatile: You can easily customize the recipe to your liking. Add other fruits, nuts, or spices to create your own unique pancake creation.
- Perfect for the Whole Family: These pancakes are a hit with kids and adults alike. A great way to start everyone’s day off right.
Tips and Variations:
- For a sweeter pancake: Adjust the amount of stevia according to your preference. You could also use honey or maple syrup instead.
- Add some crunch: Fold in some chopped nuts or seeds for added texture and nutrients.
- Make it vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- Experiment with different fruits: Raspberries, bananas, or strawberries would all be delicious additions to these pancakes.
- Spice it up: Add a pinch of cinnamon or ginger to enhance the warmth of the turmeric.
Making these Turmeric Blueberry Buttermilk Pancakes has become a cherished part of our morning routine. It's a little moment of calm amidst the chaos, a chance to create something delicious and nourishing for my family. And the best part is, cleanup is a breeze! I hope you enjoy them as much as we do. Give them a try and let me know what you think! Happy cooking!
Ingredients You'll Need:
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon turmeric ground
- 2 teaspoons granulated stevia
- 1 teaspoon vanilla powder
- 1 1/2 cup white or wholemeal spelt flour
- 1 1/2 cup buttermilk
- 1 large egg
- 40 g butter melted + extra to fry
- 1/2 cup fresh or frozen blueberries
- 100 g ricotta (for serving)
- 2 teaspoons rice malt syrup (optional, for serving)
