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Another recipe from the Fitness Formation cookbook for you. Spicy pancakes to warm you up this winter.


2 tsp cumin

Coconut oil for frying

1 tsp chilli flakes

3 garlic cloves (crushed)

1-2 tsp ginger

110g plain wheat/gluten free flour

280ml rice milk

1 large egg

Himalayan sea salt and pepper

For spiced potato filling:

Coconut oil

1 tsp mustard seeds

1/2 onion (chopped)

1 tsp turmeric

2 cold, sweet boiled potatoes (chopped)

To serve:

6 tbsp natural yoghurt

2 tbsp chopped coriander

Recipe - Spicy Pancakes


1. Toast the cumin with a pinch of salt in a dry pan for about a minute. Add a bit of coconut oil and sauté the chilli, garlic and ginger for a couple of minutes. Remove from heat.

2. Put the garlic/spice mix into a bowl along with the flour, egg, and half the milk. Whisk while gradually adding the remaining milk until a smooth batter is formed. Leave the batter to rest for 10 mins.

3. Heat a little coconut oil in a pan, add the mustard seeds and cook for 2 mins or until they begin to pop.

4. Add the onion and cook for 5 mins until soft. Stir in the turmeric and cooked potatoes, add more oil if needed for frying. Fry for 5 minutes until heated through.

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