Pink Fluffy Pancakes 🥞

Pancake Day just got pink and plant-based!


175g Plain flour
1 tablespoon Cornflour
1/2 teaspoon Baking powder
Beetroot powder depending on colour preference
300ml Dairy free milk
2 tablespoons Vegetable oil
1 tablespoon Maple syrup
1 tablespoon Apple cider vinegar
1 teaspoon 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 pan 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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