METHOD

• Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint
• Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
• When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute
• Stack up and serve with toppings of your choice
• For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste
• For the raspberry chia jam – heat 100g of raspberries and 4-5 tbsp apple sauce (or maple /agave / date syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken

BLOG

• These pink pancakes are my favourite GO-TO pancake recipe and only require 5 staple ingredients and a quick whizz on the blender.
• They’re super easy to make, a far better alternative to a morning bowl of porridge, and naturally sweet from the banana, beetroot and blueberries.
• Try these with a raspberry chia jam, creme fraiche and a drizzle of agave or maple syrup. It’s absolutey divine and an ultimate weekend brunch treat!
• Beetroot isn’t necessary for this recipe but works as a beautiful pink natural colouring, a fibre boost to your breakfast and a great source of folic acid!
• The perfect use for overripe bananas to prevent food wastage and as a key ingredient for mildly sweet and fluffy pancakes!