Morning Sunshine Pancake Stack

Cooking time
Serves4 people
Morning Sunshine Pancake Stack

The best way to make sure you get out of bed on the right side? Pancakes for breakfast. Turmeric gives these fluffy American pancakes a golden hue. And a bright flavour. Guaranteed to get you glowing.


  • 150g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml coconut water
  • 2 tbsp sugar or honey (optional)
  • 1 tsp vanilla extract
  • 2 peeled, grated thumbs of turmeric (or 2 tsp ground turmeric)
  • Ground seeds from 4 cardamom pods
  • 2 tbsp ghee or coconut oil, plus extra for cooking

Prep: 20 mins | Cook: 25 mins

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1. Sift the flour into a large bowl. Whisk in the baking powder and a pinch salt and pepper. Break in the eggs, then add the coconut water, honey/sugar (if you're using it) and vanilla. Whisk everything together to make a batter the consistency of double cream. Stir in the grated turmeric and ground cardamom.
2. Set a large frying pan over high heat. Add 2 tbsp ghee or oil. Swirl the butter or oil around the pan until melted. Pour it into the batter, then whisk to combine.
3. Add a fresh gloss of ghee or oil to the pan, just enough to coat it. Dollop 1-2 tbsp batter into the pan per 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.
4. 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.
5. Pick Your Flour
You can use almost any kind of flour to make these pancakes: buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. But if you use a wholegrain flour, lower the amount to 125g.
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