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.