Savory Brunch Platter with Coconut-Turmeric Pancakes

"This savory brunch platter is as nourishing and satisfying as it is pretty!"
-- @a_morning_person
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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 2 eggs, whisked
  • 1 1/2 tablespoon coconut flour,
  • 1 tablespoon fresh herbs (dill and mint), chopped
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon avocado oil,
  • 1/4 teaspoon baking soda,
  • sprinkle of black pepper and salt
  • 2 handfuls arugula, washed and dried
  • 1/2 avocado, sliced
  • 10 cherry tomatoes, halved
  • 1 cucumber, cut lengthwise and sliced
  • olive oil, to drizzle
  • 1 tablespoon sunflower seeds


  • Step 1

    To make the pancakes, mix together the eggs, coconut flour, chopped herbs, turmeric, avocado oil, baking soda, and salt and pepper. Cook spoonfuls of the batter on a greased or non-stick pan.

  • Step 2

    Divide the arugula, tomatoes, cucumber, avocado slices into two plates. Add the pancakes once cooked.

  • Step 3

    Drizzle some olive oil over the plates and sprinkle the sunflower seeds on top.