Ingredients

Pancake Batter

45 ml fresh beetroot juice
70 grams oat flour
50 grams rice flour
10 grams baking powder
30 grams protein powder
30 grams sugar
4 eggs
We recommend:

Instructions

Step 1

Prepare the Jam

Start by cooking the frozen raspberries with sugar in a saucepan. Make sure to stir gently and do not let the mixture come to a boil. This step will ensure that the jam retains a lovely, fruity flavor.

Step 2

Make the Cream

Combine all the cream ingredients in a bowl: Greek yogurt, heavy cream, and protein powder. Using a mixer, whip the mixture until it reaches a smooth and thick creamy consistency. Set it aside for serving later.

Step 3

Prepare the Pancake Batter

First, separate the egg whites from the yolks into two different bowls. Whisk the egg whites until they form stiff peaks, then set them aside. In the bowl with the yolks, add sugar, Greek yogurt, and fresh beetroot juice, mixing everything until you achieve a smooth liquid consistency.

Next, incorporate all dry ingredients - the oat flour, rice flour, baking powder, and protein powder - into the yolk mixture. Stir until all dry ingredients are thoroughly combined.

Gently fold the whipped egg whites into the pink pancake batter. Be careful to mix slowly to keep the batter airy and light.

Preheat your skillet over medium heat and lightly grease it. Pour batter onto the skillet to form pancakes, cooking for a few minutes on each side until golden brown.

Step 4

Serve the Pancakes

Once cooked, stack your vibrant pancakes on a plate and serve them warm with the whipped cream and raspberry jam on top. Enjoy your colorful treat, perfect for Pancake Week!

Servings

Serve these gorgeous pancakes stacked high on a plate, **drizzled with the creamy yogurt mixture** and topped with a spoonful of warm raspberry jam. For an extra touch of indulgence, sprinkle some chopped nuts or fresh berries on top! 🎉✨ You can even prepare a little pancake bar for weekend brunch with various toppings like honey, maple syrup, or sliced fruits to keep the fun going! 🍓🍌 These pancakes are perfect for celebrating special occasions, sharing with loved ones, or simply treating yourself to a vibrant start to your day. **Don't forget to snap a photo before devouring!** 📸

Equipment

Frying Pan or Griddle

A non-stick frying pan ensures easy flipping without sticking. Preheat it well for perfectly golden-brown pancakes!

Variations

Gluten-Free and Vegan Options

Want to enjoy these pancakes while sticking to a gluten-free or vegan diet? Here’s how:

  • Gluten-Free: Replace oat and rice flour with a certified gluten-free flour blend. This ensures that your pancakes remain deliciously fluffy without gluten!
  • Vegan: Substitute eggs with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Additionally, use a non-dairy yogurt for the cream mixture to keep everything plant-based. 🌱

Faq

  • What should I do if my pancake batter is too thick?

    If your batter seems thicker than desired, add a splash of milk or water to thin it out. Stir gently until you reach a pourable consistency!

  • Can I make the batter ahead of time?

    While it’s best to cook them fresh, you can prepare the batter in advance. Store it in the fridge for up to 24 hours, but be sure to stir it again before cooking.

  • How can I flip the pancakes without breaking them?

    Make sure the pancakes are bubbling and firm around the edges before flipping. A wide spatula can help support the entire pancake as you flip it.

  • What is the best way to store leftover pancakes?

    Cool the pancakes completely, then stack them with parchment paper in between. Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage!

  • How can I make these pancakes even more colorful?

    Incorporate different natural food colorings or purees like spinach for green, or blueberries for a blue hue, to create a rainbow of pancakes!

  • Can I add chocolate chips or nuts to the batter?

    Absolutely! Fold in chocolate chips or nuts gently at the end for added flavor and texture. They add an amazing twist to the recipe!

Nutrition facts

Bright and Colorful Pancakes for Pancake Week
Recipe Yield:6 servings
Calories:Approximately 350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:15g
Saturated Fat:7g
Protein:20g
Total Carbohydrate:45g
Total Sugars:30g