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Pancakes with a twist! Pancakes may take a little more effort than muesli or smoothies, but it’s worth whipping up a really good breakfast, especially on a weekend. Full of fresh, spring colours, these vegan pancakes will make an eye-catching addition to any brunch. The pancakes get their colours naturally from the spinach, beetroot and turmeric. Lemon hummus or guacamole make a wonderful accompaniment.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To cook the pancakes
How it's done
Mix the linseed with the coconut milk, leave to absorb for approx. 10 mins. Mix the flour, baking powder, cornflour, salt and pepper in a bowl. Create a well in the middle. Pour in the coconut milk and linseed, and add the vinegar. Using the whisk on a mixer, beat until the batter is smooth. Divide the mixture into three bowls.
Puree the spinach, coconut milk and nutmeg in a blender, stir into one of the bowls of batter.
Puree the beetroot and coconut milk in a blender, stir into the second bowl of batter.
Puree the carrots, coconut milk and turmeric in a blender, stir into the remaining bowl of batter.
To cook the pancakes
Heat the oil in a small non-stick frying pan. Reduce the heat. Add as much batter as it takes to make pancakes of approx. 15 cm in diameter. Once the undersides are cooked they will no longer stick to the pan. Toss the pancakes, finish cooking and then keep warm. Repeat these steps with the remainder of the batter.
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