It is so ridiculously warm outside (37°) and everyone who even steps outside into the current pizza oven that is the UK turns into a pile of melted human and there isn’t much (apart from air con), that can really cheer us up.
However… I think these Vegan Raspberry Pancakes are a close second. Pancakes, as we all know have hundreds of combinations – toppings, the flour, the type of liquid used, the list is pretty endless. You can even make these pancakes gluten-free by simply swapping out the flour for buckwheat flour or coconut flour.
Now when it comes to the toppings, I actually like my pancakes to be fairly simple but that’s only because the classic lemon and sugar really hits the spot but honestly, when it comes to toppings, what better chance can you get to just go all out?
You can keep it plain and simple with a sprinkle of sugar and lemon or yummy maple syrup of you can let loose by adding pistachios, chocolate sauce, bananas, peanut butter and apple sauce. I mean, you don’t have to add these all at once (go you if you do though)!
For me though, it’s all about what is refreshing at the moment and for me, that’s raspberries with a dash of lemon and a sprinkle of beetroot powder.
Vegan Raspberry Pancakes
- 220 g Plain Flour
- 2 tbsp Beetroot Powder For colour and to sprinkle over to decorate
- 1 tbsp Vanilla Essence
- 300 ml Coconut Milk
- 2 tbsp Coconut Oil For frying
- 150 g Raspberries
- 2 tbsp Lemon Juice
- 2 tbsp Golden Caster Sugar
- 1 1/2 tbsp Baking Powder
- Heat a large frying pan on medium-low to medium heat. Spoon your coconut oil into the pan and mix around until fully melted.
- In a large bowl, mix together all of your dry ingredients, except the lemon juice, beetroot powder and raspberries. Make a well in the middle and add in your coconut milk and vanilla essence and mix until everything comes together. Once mixed, add in your beetroot powder, this will turn your batter a really lovely pink-ish colour but you can use more or less if you want to.
- When your pan is hot, drop around 1/2 cup of your batter and spread it evenly on the pan and then quickly sprinkle your raspberries on top as the batter begins to set.
- Cook until the edges of the pancakes start to turn golden in colour and the surface starts to become patchy and brown. This should take around 2-3 minutes. Flip your pancake over and wait another 2-3 minutes.
- Pop some raspberries on your pancake, roll and sprinkle with sugar and beetroot powder before enjoying.
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Disclaimer: Beetroot Powder gifted by Buy Whole Foods Online