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Turmeric Coconut Flour Pancakes

Preparation Time

Cooking Time
4-5 minutes

Makes 2

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 20g Lucy Bee Creamed Coconut
  • 85ml water
  • 1 tbsp. Lucy Bee Coconut Oil
  • 3 eggs
  • 2 tbsp. Lucy Bee Coconut Flour, sifted
  • 1/2 tsp. Lucy Bee Turmeric Powder
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground


  1. Blend together Lucy Bee Creamed Coconut and water to make 100ml of coconut milk.
  2. Heat Lucy Bee Coconut Oil in a large frying pan over a medium-high heat.
  3. In a bowl, whisk together the eggs, coconut milk and Lucy Bee Coconut Flour, Lucy Bee Turmeric Powder along with seasoning.
  4. Pour half the mixture into the pan and swirl the pan around to get an even, large pancake. Cook for 2-3 minutes, until lightly golden, then carefully flip and cook for 1 minute more.
  5. To serve, fill with a savoury filling of your choice.

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