Savoury Turmeric Pancake
Breakfast

Savoury Turmeric Pancake

Want to switch up your selfie game? This savoury turmeric pancake made using our Golden Quench is just the thing! And if you don’t fancy a savoury breakfast, make it for a simple and quick mid week meal served with with cashew cheese, pear and caramelized onion 🙂

The beautiful images and recipe were created by the ever so talented Shelley from Shelley Good Eats

Pancake
1 Cup pumpkin
2/3 cup buckwheat flour
2/3 cup Pureharvest Golden Quench 2 eggs
1 bosc pear
Handfull Watercress
Cashew Cheese
1 cup cashews, soaked for 4 hours or overnight
2 Tbsp nutritional yeast
1 Tbsp lemon juice
1 tsp garlic powder
1/3 cup water
Caramelised onion
1 tbsp Pureharvest Organic Extra Virgin Olive Oil 2 large brown onions
1 tbsp Pureharvest Rice Malt Syrup

First prepare the cashew cheese, drain the cashews and then add to the food processor. Blitz for 1 min until then form a fine crumb, and then add in remaining ingredients and blitz on high for 2mins until smooth. Season to taste. Store in a glass jar in the fridge for up to 1week.

First prepare the cashew cheese, drain the cashews and then add to the food processor. Blitz for 1 min until then form a fine crumb, and then add in remaining ingredients and blitz on high for 2mins until smooth. Season to taste. Store in a glass jar in the fridge for up to 1week.

In a bowl whisk together buckwheat flour, turmeric quench, eggs and salt and pepper. Heat a nonstick pan, and add in 1/3-cup mixture, cook for 2mins or until bubbles start to form on top of the pancake, then flip and cook for a further 1min. Repeat with remaining mixture.

Assembly: top the pancakes with 1 tbsp. cashew cheese and a good serve of caramelized onion. Then top with sliced Bosc pear and fresh watercress.

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