Recipe and images courtesy of The Gut Health Doctor (From the Eat More, LIve Well Book)
Alongside the array of gut-loving phytochemicals with their brilliant tones, these rainbow pancakes have just four simple base ingredients and not a food dye in sight. Ease, taste, and gut-love flipped into one!
PREP: 5 mins, COOK: 15 mins, SERVES: 8
INGREDIENTS:
BASE:
- 2 large eggs
- 2 ripe bananas (approx. 200g)
- 50g porridge oats
- extra virgin olive oil, for frying
COLOURINGS (CHOOSE 1 PER BASE):
- Pretty Pink (betalain), 25g raw beetroot
- Mellow Yellow (curcumin), 1 tsp turmeric
- Proud Purple (anthocyanin), 40g red cabbage
- Go Green (chlorophyll) 30g baby spinach leaves
TOPPINGS:
TO MAKE:
- Put the eggs, bananas, and porridge oats, along with one of your plant colourings, into a high-powered blender. Blitz for 1–2 minutes until smooth and a little foamy on top. If you are making a second batch using a different colouring, pour the first batch into a jug and set aside. Rinse the blender and repeat the step above.
- Heat a large frying pan containing olive oil over a low heat. When hot pour in about 3 tbsp of the batter per pancake.
- Cook over a low heat for 2–3 minutes, until you see the top of the pancake start to bubble and dry round the edges. This is the sign to flip it and cook the other side for another couple of minutes. Don’t be tempted to increase the heat level, otherwise you’ll lose the vibrant colours.
- Repeat until you have used up all the batter. Eat immediately with your toppings of choice.
STORAGE: Best eaten straight away but can be kept in the fridge for 3 days, or frozen for up to a month layered between pieces of baking paper in an airtight container.
Get your ingredients at Grape Tree
Save yourself some time and energy and grab some of the ingredients you’ll need for this recipe at Grape Tree, buy online and browse our range of products and ingredients below.
