Pink Vegan Protein Pancakes with a Berry Yoghurt Topping

A pancake even Cupid himself couldn’t resist. Made with a mix of vibrant pink plant-based powder powder and fresh raspberries for added natural colouring, these protein pancakes make a deliciously healthy start to the day

Pancakes, pancakes, pancakes. I could honestly eat these all day, especially when there are so many variations to try. Ideal for anyone following a plant-based diet, these pretty little pancakes have a fun pink twist and look gorgeous when topped with fresh fruit.

The secret to getting these pink-hued pancakes spot on is very simple – not too much liquid and a handful of fresh raspberries for a natural food dye effect. I’ve used a mix of oat flour and spelt for a fluffy, nutty finish – but these would work equally well with buckwheat and brown rice too. Made with a soy-based protein powder, whip up a batch before a busy day or workout to feel powered up from head to toe!

Tip: if you’re using a non-pink protein powder, e.g. vanilla, add more berries or natural food colouring to create a more concentrated dye and blend for a few seconds longer.

– half cup gluten-free rolled oats (or pre-blended oat flour)
– half cup spelt flour
– 1tsp baking powder
– 1tsp vanilla essence
– 1 ripe banana
– 1 scoop Juice Plus+ Perform shake
– 1tbsp natural sweetener (I used truvia)
– 1 handful fresh raspberries, washed (don’t omit, these are essential!)
– 1 cup water

For the topping:
– 2tbsp Greek plant-based yoghurt
– 7-8 raspberries
-1tsp vanilla essence

1 Combine all of the pancake ingredients, then blend until fully mixed for minimum of 30 seconds. The mixture should be pink, not too thick and easily stirred. If it needs more water, add tbsp by tbsp until the correct consistency is reached.
2 Heat a frying pan with coconut oil or cooking spray, then use a low heat to gently cook each pancake on both sides. Note: As the pan gets hotter, less time will be needed to cook so stay attentive to avoid ruining the pink shade!
3 Stir together the topping ingredients then blend until fully mixed with no seeds. The mixture will be much runnier now so after pouring on top, serve immediately when finished.
4 Stack the pancakes on a plate, add the yoghurt toppings and finish with a sprinkle of fresh berries/and or pomegranate seeds. Voila!

Recipe + images courtesy of Sophie Ritchie, editor.

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