Gluten – Free, Dairy – Free Turmeric Corncakes and Turmeric Ginger Simple Syrup


8 Tbsp. non-GMO project verified organic refined coconut oil

2 cups organic corn flour

1 cup organic oat flour

3 tbsp baking powder

3 tbsp organic granulated sugar or maple syrup (to taste)

3 tsp organic turmeric root powder

¼ tsp ground Himalayan pink salt

3 organic free-range eggs

Up to 3 cups unsweetened coconut milk

Organic sunflower oil (or frying oil of choice)

Directions: melt coconut oil and let cool. Add dry ingredients to a large mixing bowl and stir to combine. In a separate bowl, beat eggs and combine with coconut oil. Add egg/oil mixture to dry ingredients and stir to combine. Stir in coconut milk, a little at a time, until desired batter consistency is achieved. Some small lumps may remain. Heat small frying pan to medium-high heat and coat pan in thin layer of sunflower oil. Pour ¼ cup of batter into hot pan, cooking pancakes one at a time. Once bubbles appear in the center and edges begin to brown, flip pancake and heat until cooked through. For an extra special topping (for those who enjoy dairy), whip ½ cup Greek yogurt with 3 teaspoons of Turmeric Ginger Simple Syrup and citrus zest. Place a dollop of yogurt mixture on each stack of pancakes and pour more simple syrup on top.

Turmeric Ginger Simple Syrup


½ tsp organic long pepper

4 cups water (distilled or spring works best)

4 cups organic granulated sugar

2 tbsp organic turmeric root

1 tbsp organic dried ginger root (or 1-inch fresh organic ginger root)


Crush long pepper with mortar and pestle to release its flavor (you can also use the flat side of a chef’s knife to crush) Then, combine all ingredients in a saucepan, cover, and bring to a rolling boil. Watch carefully to ensure mixture does not boil over. Once boiling, immediately turn heat to low, remove lid, and simmer until reduced to desired consistency. The longer you reduce, the thicker the syrup will become. Remove from heat and strain through a fine mesh strainer. Pour into pantry jar and store in fridge for up to 3 weeks. Delicious atop pancakes, stirred into bubbly eater, whipped into yogurt, or mixed with tequila and citrus juice for a summery cocktail.



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