I’ve been making these amazing and uber girly pancakes for years, and they’re my breakfast-go-to for whenever I have girlfriends coming over for early brunch, if I babysit my niece, or if I just feel like I need pink to brighten up a grey Manhattan morning.
Not only are these crepes super-easy to make, but they’re also gluten-free, egg-free, and vegan! Also a great idea for an afternoon snack, or a romantic dessert at home.
Let’s get down to business. Cook time is about 15-20 minutes, and for 5 crepes you need these ingredients:
Extract of beetroot (Centrifuged 50g)
70g flour mix gluten-free DIY
50g buckwheat flour
70g soy milk or almond
150g water ( sparkling )
1 teaspoon corn oil
A pinch of salt
(For a sweeter version, add 1 teaspoon coconut sugar)
For the stuffing:
chocolate mousse and avocado
coconut cream / whipped cream vegan
Caramel of dates
vegetables, legumes , tofu etc for savory version
Peel and cut the beets into small pieces. Enter in the centrifuge and centrifuged to obtain 50g.
In a bowl, sift flour and add salt.
Add the beet juice, milk, water and oil,and stir with an electric mixer until mixture is smooth.
Oleare slightly a nonstick skillet or crepe, remove excess with a paper towel and heat over medium heat.
When the pan is very hot, pour a scant spoonful of mixture in the center and very quickly tilt and rotate the pan to distribute the mixture over the entire surface.
Cook over medium heat. When the edges begin to peel away slightly and take on color, insert the blade beneath the pancake to the center and turn to also cook the other side.
Serve the pancakes with buckwheat and beetroot warm or cold with lamousse chocolate and avocado, coconut cream or whipped cream. Enjoy! xoxo, Charlotte