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Mini Savoury Turmeric Pancakes with Avocado Cream (Gluten-Free, Vegetarian)


Cauliflower Flour Mix

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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Snack
Servings 6 Servings



  • 1/2 cup natural almond meal
  • 5 tbsp PomPom Paddock Flour
  • 1/2 tsp baking powder gluten & aluminium free
  • 1/4 cup coconut or plant-based milk
  • 1 tbsp mashed cooked pumpkin*
  • 2 tsp organic dried herbs
  • 1 spring onion chopped
  • Pinch salt & black pepper
  • Pinch organic turmeric & nutmeg
  • Olive oil for frying

Avocado Cream

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


  • In a small mixing bowl combine dry ingredients; almond meal, PomPom Paddock Cauliflower Flour mix, 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.
Categories Quick Bites, Savoury
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