Pink pancakes? Teresamisu says yes! And you can use sweet or savoury toppings with them, so they’re the delicious and healty choice for your breakfast or even lunch.

Ingredients

• 1 beetroot
• 1 egg
• 350 ml plant milk
• 120 g spelt or buckwheat flour
• Coconut oil

Method

Add the beetroot, egg and plant based milk to the blender and blend together with a pinch of salt, until you get a smooth mixture. Add the flour and blend again. Fry the pancakes on some coconut oil in a non-stick pan. Serve with avocado, hummus and fresh greens.