Eat More, Live Well by Dr Megan Rossi, published by Penguin Life, £16.99
Eat-The-Rainbow Pancake Stack
Nature features so many amazing colours, and this family-favourite breakfast celebrates just that
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!
Serves
8
Ingredients
- For the 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
- Live yoghurt, sweetened with honey
- Fresh figs
- Grilled banana
- Berries, blitzed
- Toasted mixed seeds
Method
- Put the eggs, bananas and porridge oats, along with one of your plant colourings, into a high-powered blender. Blitz for one to two 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 (or two) containing olive oil over a low heat, and when hot pour in approx. 45ml (or three tbsp) of the batter per pancake.
- Cook over a low heat for two to three minutes, until you see the top of the pancake start to bubble and dry over 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 three days, or frozen for up to a month layered between pieces of baking paper in an airtight container.
Eat More, Live Well by Dr Megan Rossi, published by Penguin Life, £16.99
