156kcal
6g
2g
4g
1g
7g
28g
422mg
- 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
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.
8% of RDI
18% of RDI
2% of RDI
0% of RDI
0% of RDI
18% of RDI
45% of RDI
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.
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