Rainbow Pancakes

Rainbow Pancakes

Blood Sugar: 15Servings: 15Preparation Time: 45minMeal Category: Breakfast
Micronutrients:MagnesiumVitamin AFolate

Macronutrients per 100g

Energy
156kcal
Sugar
6g
Fat
3g
Fiber
4g
Sat fat
1g
Protein
7g
Carbs
28g
Sodium
422mg

Ingredients

2 medium Eggs, 1 pinch Salt, 200ml / 6.76fl oz unsweetened Oat drink, 200g / 7.05oz type 630 Spelt flour, 2 tsp Baking powder, 60g / 2.12oz cooked and vacuum-packed Beetroot, 40g / 1.41oz young Spinach, 1/2 tsp ground Turmeric, 1 pinch Cinnamon, as needed or coconut oil Butter

Preparation

1. Beat 2 medium Eggs with a hand mixer for 3-4 minutes until frothy. 2. Add 1 pinch of Salt and 200ml / 6.76fl oz unsweetened Oat drink. 3. Mix 200g / 7.05oz type 630 Spelt flour with 2 tsp Baking powder and fold into the egg mixture. 4. Divide the batter into three portions. 5. For pink pancakes, dice 60g / 2.12oz cooked and vacuum-packed Beetroot and puree with one-third of the batter. 6. For green pancakes, wash and dry 40g / 1.41oz young Spinach and puree with another third of the batter. 7. For yellow pancakes, mix 1/2 tsp ground Turmeric and 1 pinch of Cinnamon into the last third of the batter. 8. Heat a pan and add Butter or coconut oil as needed. 9. Pour 1 tbsp of batter per pancake into the pan and cook over low to medium heat for 3-4 minutes per side until lightly browned.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
56% of RDI
Vitamin C
2% of RDI
Omega 3
1% of RDI
Vitamin A
48% of RDI
Calcium
25% of RDI
Folate
45% of RDI

Good to know

Spelt is an ancient grain with beneficial fiber and complex carbohydrates. Note that spelt protein is different from wheat and may cause fewer allergic reactions, but it's not gluten-free. For a milk alternative, use any unsweetened plant-based drink.

How to Prepare

1. Beat 2 medium Eggs with a hand mixer for 3-4 minutes until frothy. 2. Add 1 pinch of Salt and 200ml / 6.76fl oz unsweetened Oat drink. 3. Mix 200g / 7.05oz type 630 Spelt flour with 2 tsp Baking powder and fold into the egg mixture. 4. Divide the batter into three portions. 5. For pink pancakes, dice 60g / 2.12oz cooked and vacuum-packed Beetroot and puree with one-third of the batter. 6. For green pancakes, wash and dry 40g / 1.41oz young Spinach and puree with another third of the batter. 7. For yellow pancakes, mix 1/2 tsp ground Turmeric and 1 pinch of Cinnamon into the last third of the batter. 8. Heat a pan and add Butter or coconut oil as needed. 9. Pour 1 tbsp of batter per pancake into the pan and cook over low to medium heat for 3-4 minutes per side until lightly browned.

Good to Know

Spelt is an ancient grain with beneficial fiber and complex carbohydrates. Note that spelt protein is different from wheat and may cause fewer allergic reactions, but it's not gluten-free. For a milk alternative, use any unsweetened plant-based drink.

Share:
← Back to All Recipes