The recipe this month is taken from our Whole Foods, Whole Health: a good intention guide for plastic-free living, a 40-page guide packed with tips, stories and recipes. Download your copy now.

Makes 12 pancakes.


  • For the batter:
  • 500ml of milk
  • 5 eggs
  • 150g of flour
  • Then add:

Green: spinach, mint and basil

Pink: grated beetroot or beetroot powder

Yellow: grated carrot and turmeric

Blue: wild brambles or blueberries


Mix all ingredients for the batter then divide in the number of colours of your choice. Blend each batch again.

Heat up a frying pan with a bit of oil until hot then ladle enough batter to cover the pan.

Cook until the edges rise from the pan and flip onto the other side. Slide onto a plate.

Repeat until all the batter is used.

Eat with sweet or savoury toppings as preferred.

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