Takes about 25 minutes to make and serves about 3 people.
These pancakes are gluten free, plant-based/vegan and irresistible! And they are pink, isn’t that awesome?! They are very easy to make and are for example perfect for a nice Sundays breakfast.
Pancake ingredients:
- 300ml soy milk
- 50 ml beetroot juice
- 2 sachets/1,5 tbsp. vanilla sugar
- 1/2 tsp. vanilla extract
- 1 cup or 170g buckwheat flour***
- 1/2 cup or 50g rice flour***
- 1 sachet/15g/1 tbsp. baking powder
- 150g defrosted strawberries**
Sauce ingredients:
- 150g defrosted strawberries**
- Juice and zest* of 1 lime
- 3 tbsp maple syrup
- 1 tbsp chia seeds
Directions:
- Add all the pancakes ingredients except for the strawberries and baking powder to a blender or mixing bowl and blend or whisk together until smooth.
- Thaw 300g strawberries, I used the microwave to do this quickly. Than take 150g of the strawberries in a separate bowl and mash them with a fork. Add the remaining 150g of strawberries with most of the juice in a little blender.
- Add the mashed strawberries to the pancakes batter along with the baking powder and stir it in well. Set aside for a few minutes, so the baking powder can do it’s work and fluff it up.
- Meanwhile heat 1 or 2 (non-stick) pans on the stove to medium high heat.
- Zest and juice a lime into the blender for the strawberry sauce and add the remaining ingredients too. Blend until smooth and set aside.
- With a spoon, scoop some batter in to the pan into nice little or big pancakes and bake for a few minutes on each side until golden.
- Serve the pancakes with the strawberry lime sauce and fruits of choice. We paired it with melon and grapes on the side. Enjoy!
*Tip for the zest: I always take the zest from when I have organic citrus fruits like lemon, lime and orange by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar or container in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I only want the fruit or juice.
**You can of course also use fresh strawberries, then chop them into little pieces for in the pancake batter.
***Instead of rice flour you can also use buckwheat flour, and instead of that you can of course also use any other whole grain flour like oat, wheat or spelt for example.
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