I love anything colourful and then add pancakes to the mix and I’m in heaven. But when it comes to crepes, making them gluten free and vegan can be quite the task so my simpke rainbow buckwheat pancakes are just that.
And what is great about them, is they can be sweet or savoury making them a great option for breakfast or dinner and of course a healthy lunch.
by simply adding in beetroot, turmeric or spinach you get a wonderful bright pancake that makes any meal look amazing and kids and adults will love them.
And can you believe that it I said only a few ingredients which makes it an even better choice to make.
Rainbow Buckwheat Crepes
1/2 cup buckwheat flour
Punch of salt
1 tsp extra virgin olive oil
Pink – 2 tsp beetroot powder
Yellow – 1/2 tsp turmeric powder
Green – large handful of spinach
In a bowl add the buckwheat flour and the powder of choice with a pinch of salt. To make them sweeter, feel free to add in a little maple syrup.
Add in enough water to make a really runny crepe batter
(To make the green pancakes, add some water to a blender along with the spinach leaves and blend together and use this as your water to form the batter)
In a pan over a high heat, ladle the batter and using the back of the ladle, swirl the batter until it’s a circle and smooth.
Cook until it’s begins to go golden and then flip over and cook the other side.
Remove from the pan and place on a plate covered with a tea towel to keep them warm
Continue with the remaining batter and use the pancakes topped, filled or rolled with your favourite fillings.