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Mini Savoury Turmeric Pancakes with Avocado Cream

Mini savoury gluten free pancakes topped with a dairy free avocado cream. These healthy little bites are super simple to make and suitable for vegan/egg free diets also.
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, No Added Sugar, Preservative Free, Soy Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6



Avocado cream

  • 1/2 avocado
  • 1 tbsp coconut yoghurt
  • 1 tsp lemon juice


  • In a small mixing bowl combine dry ingredients; almond meal, tapioca flour, coconut flour, baking powder, dried herbs, pepper, salt, nutmeg and turmeric. Mix to combine. 
  • Add milk and mashed pumpkin. Mix to combine well. (If your mixture is too wet, allow to stand for a few minutes). 
  • With your hands gently shape tablespoon portions of the mixture into 6 mini patties. 
  • Cook on a heated and oiled frying pan for approx. 2 minutes each side or until lightly golden. 
  • To make avocado cream, mash avocado with coconut yoghurt and lemon juice until combined. 
  • Serve avocado cream on top of warm pancakes. 


Recipe Tips:
  • *Pre-cook pumpkin; steam until soft. Drain well and mash until smooth.
Please note this recipe is unsponsored. I enjoy sharing recipes and products that I believe in their nutritional value and quality.