Vegan Strawberry & Beet Pancakes

vegan strawberry and beet pancakes



Talk about treating yourself. These strawberry pancakes are Sunday brunch goals. Naturally tinted with our beetroot blend, Vibrant by the Spoonful put together this gorgeous pancake recipe that will impress pretty much anyone.

What you need for the cakes:

  • 1 cup oat flour

  • 1 ripe banana, smashed

  • 2 tsp baking powder

  • 1 tbsp coconut oil melted

  • 1 tbsp cane sugar

  • 1 tbsp Beetroot Latte Mix

  • 1 cup non-dairy milk

What you need for the sauce:

  • 1/2 cup fresh or frozen strawberries heated on the stove top with maple syrup (1-2 tbsp), coconut cream (1/4 cup) and chia seeds (1-2 tsp). Keep stirring until warmed through, set aside.

What to do:

In a mixing bowl add dry ingredients to smashed banana. Add melted coconut oil and milk, stir until combined. Don't over beat, a few lumps won't hurt anyone.

Spoon pancake mix into a non stick skillet on medium high heat. Use about 1/3 cup of batter to make one pancake. Cook on each side for 2-3 minutes until golden brown and cooked through. You will see little bubbled form, that is your cue to flip.

Pile those cakes sky high and spoon over strawberry sauce. WE ARE DROOLING.

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