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Prep Time:

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About the Recipe


Allergens: contains wheat

Tumeric pancakes

1 cup self-raising flour

1 cup soy milk

1 tbsp brown sugar

¼ tbsp turmeric

Caramel sauce
100g brown sugar + 2 tbsp

½ cup water

2 tsp vanilla extract

2 heaped tsp cornflour

2 apples, cut into thin slices

Pinch cinnamon powder

100ml coconut cream


  1. Whisk the turmeric pancake ingredients together, adding more flour or milk as needed for a liquid that is not gluggy or too runny. Let the mixture rest. Preheat the oven to 180c

  2. For the caramel, cook sugar by itself on low heat, stirring continuously until slightly caramelised but not burnt

  3. Add the water slowly then cook it on medium heat, stirring occasionally, while you prepare the apple

  4. Put the apples in a baking tray, sprinkle with 2 tbsp of brown sugar and then bake in the oven for 4 minutes

  5. Mix the cornflour with about 150ml of cold water until smooth. Pour slowly into the sugar mixture while it’s still on the stove. Add coconut milk to taste

  6. Cook the pancakes until slightly golden on each side.

  7. Serve pancakes with apples and caramel sauce

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