EAT-THE-RAINBOW PANCAKE STACK

PREP 5 MINS

l COOK 15 MINS THERE are many amazing colours in nature, and this breakfast favourite celebrates that. Along with gut-loving phytochemicals with their brilliant tones, these rainbow pancakes have just four base ingredients —and no food dye in sight. Ease, taste and gut-love flipped into one!

MAKES 8

FOR THE PANCAKES

2 large eggs

2 ripe bananas

50g porridge oats

Extra-virgin olive oil, for frying

COLOURINGS (1 PER BASE)

Pretty Pink (betalain): 25g raw beetroot

Mellow Yellow (curcumin): 1 tsp turmeric

Proud Purple (anthocyanin) 40g red cabbage

Go Green (chlorophyll): 30g baby spinach leaves

TOPPERS (OPTIONAL)

Live yoghurt, sweetened with honey

Fresh figs

Grilled banana

Berries, blitzed

Mixed seeds, toasted

PLACE the eggs, bananas and porridge oats, along with one of your plant colourings, in a high-powered blender. Blitz for 1-2 minutes until smooth and a little foamy on top.

If you are making additional batches using different colourings, pour the first batch into a jug and set aside. Rinse the blender and repeat.

Heat a large frying pan with olive oil over a low heat before spooning in 45ml (3 tbsp) of batter per pancake.

Cook over a low heat for 2-3 minutes, until you see the top of the pancake start to bubble and dry round the edges. This signals it is ready to be flipped and cooked on the other side for a couple of minutes. Don’t be tempted to increase the heat, otherwise you’ll lose the vibrant colours.

Repeat until you have used up all the batter. Enjoy with your toppers of choice.