Turmeric and Hemp Pancakes

Turmeric is an ancient root which has been used for its healing properties for centuries. It comes from the rhizome (rootstock) of the Curcuma longa plant.  In order to make Turmeric as we know it, the roots of the plant are boiled, dried and then ground into a powder. Turmeric has been traditionally used in both Chinese and Indian medicine.  Turmeric benefits can be amazing and can treat a wide range of illnesses. The powerful anti-inflammatory and antiseptic qualities of turmeric have made it a precious commodity for many many years.

Referred to as “Indian saffron” in medieval England, turmeric wasn’t understood or valued for a long time.  Turmeric is frequently used to flavour or colour curry powders, mustards, butters, and cheeses.  With a peppery, warm and bitter flavour, the mild fragrance of turmeric bears a mild resemblance to orange and ginger.


1 egg

2 tablespoons (tbsp) buckwheat flour (or any flour you like)

1 small banana mashed

1 tbsp hemp protein or hemp seeds if you can’t get hold of the protein powder

1 teaspoon (tsp) cinnamon

1 tsp turmeric

Splash of almond milk

Handful frozen berries – strawberries, raspberries or blueberries are great

1 tsp coconut oil

1 tsp honey or maple syrup

How to do it;

  1. Mix all the ingredients together except the berries, coconut oil and maple syrup to make your pancake batter.
  2. Heat a little coconut oil in a pan then add approximately 2 tablespoons of the pancake batter to the pan and cook for 3 minutes on each side. If your pan is big enough you can do more than one pancake at a time and this recipe should make about 4-5.
  3. Whilst the pancakes are cooking, heat a small saucepan and add your berries, coconut oil and honey or maple syrup to make the topping. Enjoy!

If you don’t like hemp you could always use chia or flaxseeds ground instead.