- 150g plain flour (see our note below)
- 1 tsp baking powder
- A pinch of sea salt
- 2 eggs
- 125ml coconut water
- 2 tbsp sugar or honey (optional)
- 1 tsp vanilla extract or seeds from ½ vanilla pod
- 2 peeled, grated thumbs of turmeric (or 2 tsp ground turmeric)
- Ground seeds from 4 cardamom pods
- 2 tbsp butter or coconut oil, plus extra for cooking
Prep: 20 mins | Cook: 25 mins
You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If you use a wholegrain flour, lower the amount to 125g.
1. Sift the flour into a large bowl. Mix in the baking powder and salt. Add the eggs, coconut water, honey/sugar and vanilla. Whisk everything together to make a batter the consistency of double cream.
2. Stir in the turmeric and cardamom.
3. Set a large frying pan over high heat. Add 2 tbsp butter or oil. Swirl the butter or oil around the pan until melted. Whisk into the batter.
4. Add a fresh gloss of butter or oil to the pan, just enough to coat it. Dollop 1-2 tbsp batter to the pan for each pancake, depending on how big you want them. You should be able to cook 2-3 pancakes at a time. Cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.
5. Flip the pancakes over with a spatula or palette knife. Cook for another 2-3 mins till golden brown and set underneath. Pop on a plate. Repeat till the batter is used up, adding more butter or oil to the pan as you need it. You can keep the pancakes warm in a low oven as you cook them. Serve with your favourite pancake toppings.