The colour gives this recipe away: these pancakes are full of nutrients! Plus, this blackcurrant recipe is refined sugar free, nearly gluten free, and easily made vegan.
With a few easy additions of fruits and vegetables into the batter of this breakfast (or other meal) recipe, you'll end up with super moist, super delicious and healthy pancakes.
1.5 cups quick oats
3 free range eggs
1 ripe banana
1/4 cup coconut flour
3/4 cup milk of choice (I used dairy)
1 teaspoon vanilla essence
1 tablespoon of VIBERI blackcurrant powder
2 small cooked beets
1 tsp baking soda
Mix all ingredients together in a high powered blender until smooth. It's that easy. If the consistency doesn't seem quite right, try adjusting the quantity of liquid or flour in your recipe.
Fry tablespoonfuls of the beautiful black currant purple pancake batter on a nonstick frying pan (I used a non-stick crepe maker) or a regular well-greased frying pan and cook until bubbles start to appear on the surface.
Flip and cook on the other side, being careful not to burn the pancake.
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