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Colourful pancakes
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 205
  • Fat about 10g
  • Carbohydrates about 23g
  • Protein about 5g
This is needed
This is needed for 9 piece
Basic batter
  • 3
  • 2 baking powder
  • 1 Maizena cornflour
  • 240 white flour
  • 1 salt
  • 3 coconut milk
  • pepper
  • 1 apple vinegar
Spinach pancakes
  • 1 coconut milk
  • 1 nutmeg
  • 80 baby spinach
Beetroot pancakes
  • 80
  • 2 coconut milk
Turmeric pancakes
  • 1 turmeric
  • 60 carrots
  • 1 coconut milk
To cook the pancakes
  • coconut oil
And that's how it's done
And that's 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.