Colourful pancakes

breakfast
Total: 40 min. | Active: 40 min.
vegan, lactose-free

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.

Lara - Vanillacrunnch

Ingredients

for 9 pieces

Basic batter
3 tbsp crushed linseed
3 dl coconut milk
240 g white flour
2 tsp baking powder
1 tbsp Maizena cornflour
1 pinch salt
a little  pepper
1 tbsp apple vinegar
Spinach pancakes
80 g baby spinach
1 tbsp coconut milk
1 pinch nutmeg
Beetroot pancakes
80 g boiled beets, cut into pieces
2 tbsp coconut milk
Turmeric pancakes
60 g carrots, cooked
1 tbsp turmeric
1 tbsp coconut milk
To cook the pancakes
  coconut oil, for frying

How it's done

Basic batter

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.

Spinach pancakes

Puree the spinach, coconut milk and nutmeg in a blender, stir into one of the bowls of batter.

Beetroot pancakes

Puree the beetroot and coconut milk in a blender, stir into the second bowl of batter.

Turmeric pancakes

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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