Homemade pink pancakes

Homemade pink pancakes
Delicious and healthy homemade pink pancakes that are perfect to make for breakfast this Pancake Day or indeed any day of the year if you love pink! No food colouring. Suitable for vegans.

 Course Breakfast
 Cuisine British
 Keyword pink pancakes
 Prep Time 5 minutes
 Cook Time 15 minutes
 Total Time 20 minutes
 Servings 8
 Author Mandy Mazliah


  • 175 g plain flour
  • 1 tbsp cornflour (cornstarch)
  • 1/2 tsp baking powder
  • 1 beetroot cooked, not in vinegar
  • 300 ml dairy-free milk  I used oat
  • 2 tbsp vegetable oil  plus more for frying
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract


Place all the ingredients in a blender and whizz until smooth.

Heat a little oil in a frying pan over a low-medium heat and add a spoonful of the batter. Tilt the saucepan to allow the batter to spread out a little until you have the size and shape that you want.

Cook for a couple of minutes until you can see bubbles appear on the surface of the pancake.

Turn the pancake over with a spatula and repeat on the other side. Don’t be tempted to turn the heat up or your pancakes will turn brown.

Keep warm in a low oven while you repeat with the remaining pancakes.

Serve with maple syrup, fresh raspberries and yoghurt, or your favourite toppings.

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