Tasty, bite-sized vegan savoury pancakes made with the goodness of organic turmeric, featuring new Golden Quench Turmeric Coconut Milk! These gluten-free pancakes are filled with flavour, nutrition and are topped with a simple yet delicious avocado cream.

1. In a mixing bowl combine almond meal, tapioca flour, coconut flour, baking powder, mixed herbs, pepper, salt, nutmeg and turmeric. Stir to combine. 
2. Add coconut milk and pumpkin and combine well. (If mixture is too wet, allow to stand for several minutes).
3. Gently shape tablespoon portions of the mixture with your hands into 6 small patties. 
4. Cook in a heated and oiled frying pan for approx. 2 minutes each side or until lightly golden on both sides. 
5. To make avocado cream, mash avocado with coconut yoghurt and lemon juice until creamy. 
6. Serve avocado cream on top of pancakes.

TIPS:

• *Steam pumpkin until soft, drain well and mash. 
• Adding black pepper and healthy fats with turmeric help to increase the body's absorption of curcumin.
• Simply double the recipe to create more delicious servings!

This recipe was designed by nutritionist and recipe developer Casey-Lee Lyons of Live Love Nourish. You can also follow her recipes on Instagram @livelovenourishaus or Facebook @livelovenourish

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