Carrot & Turmeric Pancakes: Golden Goodness Without Artificial Colors

Who says pancakes can’t be vibrant and nutritious? Adding carrots and turmeric to your pancake batter provides natural color, along with a boost of antioxidants, fiber, and anti-inflammatory benefits. These pancakes are perfect for breakfast or brunch, and they’re free from artificial food dyes.

Recipe: Carrot & Turmeric Pancakes

Ingredients:

• 1 cup whole wheat flour

• 1/2 cup grated carrots

• 1/2 tsp ground turmeric

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1 egg

• 3/4 cup almond milk (or your choice of milk)

• 1 tbsp maple syrup

• 1 tsp vanilla extract

• Coconut oil for cooking

Instructions:

• In a large bowl, combine the flour, grated carrots, turmeric, baking powder, cinnamon, and salt.

• In a separate bowl, whisk the egg, almond milk, maple syrup, and vanilla extract.

• Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a splash of milk to reach a pourable consistency.

• Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

• Pour 1/4 cup of batter for each pancake, cooking for 2-3 minutes on each side until golden brown.

• Serve with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.

These pancakes get their gorgeous golden hue from the turmeric, with added sweetness and fiber from the carrots. No dyes, just pure, vibrant nutrition!