RAINBOW PANCAKES

I learned to make pancakes long LONG time ago and I have been perfecting my recipe ever since. 9 years ago I stopped eating eggs and then went completely vegan 2 years after. Now I am experimenting with gluten free recipes, so the process is on-going!

This time I wanted to do something really fun and since I love everything colourful, there is no surprise I ended up with rainbow tower of yumminess. All we are missing is turquoise…

Gluten free rainbow pancakes:

1. 1,5 cups gluten free self-rising flour
2. 1 tsp baking powder
3. 1 tbsp olive oil
4. 1,5 cups of water
5. 1/4 tsp vanilla paste
6. Pinch of salt
7. 1/2 tsp beetroot powder
8. 1/4 tsp spirulina
9. Handful of blueberries
10. 1/2 tsp cinnamon
11. Coconut oil for frying

  • Mix the flour, baking powder, salt in a bowl
  • Pour water into the flour mixture, add vanilla paste and olive oil and using a whisk, beat until you have a smooth batter
  • Split the batter into 4 small bowls and add spirulina to one, beetroot powder to the second one and cinnamon and crushed in a pestle and mortar blueberries to the third bowl
  • Heat a pan over a medium heat and add coconut oil. When it’s melted, add a ladle of batter. I made 2 pancakes of each colour
  • Keep pancakes warm in the oven while frying separate colours
  • Create a tower and decorate with blueberries, kiwis, flaked almonds and liquid carob

Enjoy!

Have a beautiful day, Marina x

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