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–+ servings
stack of pink pancakes with raspberries

Homemade pink pancakes

Mandy Mazliah
Delicious and healthy homemade pink pancakes made without food colouring and suitable for vegans.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine British
Servings 8
Calories 114 kcal

Equipment

Ingredients
 
 

  • 175 g plain flour
  • 1 tablespoon cornflour (cornstarch)
  • ½ teaspoon baking powder
  • 1 beetroot cooked, not in vinegar
  • 300 ml dairy-free milk  I used oat
  • 2 tablespoons vegetable oil  plus more for frying
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Instructions
 

  • 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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 114kcalCarbohydrates: 22gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 55mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 151IUVitamin C: 3mgCalcium: 75mgIron: 1mg
Keyword pink pancakes
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