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Savory Turmeric Pancakes with Lemon Yogurt Sauce

Savory Turmeric Pancakes with Lemon Yogurt Sauce

Reprinted from Naturally, Delicious by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Danny Seo Media Ventures

Servings 8 pancakes
Author Kiersten


  • 1 cup plain Greek yogurt
  • 1 garlic clove minced
  • 1 to 2 tablespoons lemon juice from 1 lemon, to taste
  • ¼ teaspoon ground turmeric
  • 10 fresh mint leaves minced
  • 2 teaspoons lemon zest from 1 lemon
  • 2 teaspoons ground turmeric
  • teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 1 head broccoli cut into florets
  • 3 large eggs lightly beaten
  • 2 tablespoons plain unsweetened almond milk
  • 1 cup almond flour
  • 4 teaspoons coconut oil


  1. Make the yogurt sauce. Combine the yogurt, garlic, lemon juice, tur¬meric, mint, and zest in a bowl. Taste and season with more lemon juice, if needed. Set aside or refrigerate until ready to serve.
  2. Make the pancakes. In a small bowl, combine the turmeric, cumin, salt, coriander, garlic, and pepper.
  3. Place the broccoli in a food processor, and pulse until the florets are broken up into small pieces. Transfer the broccoli to a large bowl and add the eggs, almond milk, and almond flour. Stir in the spice mix and combine well.
  4. Heat 1 teaspoon of the coconut oil in a nonstick pan over medium-low heat. Pour ¼ cup batter into the skillet. Cook the pancake until small bubbles begin to appear on the surface and the bottom is golden brown, 2 to 3 minutes. Flip over and cook the pancake for 2 to 3 minutes more. To keep warm, transfer the cooked pancakes to an oven-safe dish and place in a 200°F oven.
  5. Continue making the remaining 3 pancakes, using the remaining oil and batter.