It’s January. It’s wet, it’s cold and we really want in our lives is a little sunshine and lot less dark mornings. Pitch black skies and heavy rain at 7am? No, thank you!
However, as miserable as the weather is right now, sometimes we just have to get up and bring our own splash colour to even the greyest and coldest of days.
And what better way to do that than with quite possibly the most vibrant and beautifying breakfast you could whisk up in your very own kitchen?
Say hello to these moreish buckwheat and beetroot pancakes: packed with taste bud tingling flavours, flashes of magenta hues and of course – plenty of body boosting goodness to fuel your morning right.
Now beetroot powder is the key ingredient here: just a teaspoon transforms an otherwise beige batter in to something completely out of this world! Suddenly the bowl is filled with swirls of flamingo pink – a total delight to make and even more enjoyable to devour with a good (strong) cuppa coffee.
On top, we have creamy coconut yoghurt (ordinary yoghurt would obviously work just as well) and immune boosting bee pollen to warn off any of those pesky January lurgies. And of course – I had to sneak some banana in there for that hit of natural sweetness to crank up the energy levels even more!
I hope you enjoy these bad boys as much as I do… Be sure to take a snap before eating (if you can wait!) because they are insaaanely Instagrammable.
I mean, dat colour though…
- 2 tbsp buckwheat flour
- 1 tsp baking powder
- pinch pink salt
- 1 tsp beetroot powder
- ½ tsp cinnamon
- 2 tsp rice syrup/maple syrup/raw honey
- 1 egg
- 50 ml almond milk
- 1 tsp coconut oil
- 2 tbsp coconut/regular yoghurt
- 1 small banana
- bee poleen, goji berries, pecans and rose petals (highly recommended, but not necessary!)
- In one bowl, mix the flour with the baking powder, sea salt, cinnamon and beetroot powder. Crack in the egg and whisk – before adding in the almond milk and 1tsp of the rice syrup. We want a thickish batter, similar to a muffin mix.
- Heat the coconut oil on a medium high heat in a pan and spoon the batter on to the pan, letting it cook until bubbles appearing to be popping on the top. Turn over and cook for a further 30 seconds. Do this until all the mix is gone!
- Serve on a plate with the yoghurt, banana, a little more syrup and your toppings. Now you’re good to go!