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Friday, May 31, 2024

Taste the rainbow pancakes

The perfect school holiday recipe is here, and you can sneak some goodness into the beloved breakfast staple. Food writer Libby Kimber brings you these rainbow pancakes, courtesy of Nexba.

Rainbow pancakes

Pancake batter

  • 2 cups self-raising flour
  • 2 eggs, whisked
  • 3/4 cup oat milk
  • 3/4 cup Nexba kombucha (we used elderflower and lemon, but you can choose any flavour)
  • 1 tsp vanilla essence
  • 1-2 Tbsp coconut oil, to cook

For the savoury matcha, add:

  • 1/4 cup spinach leaves
  • 1/4 cup lime juice
  • 1-2 tsp matcha powder

For the turmeric orange, add:

  • 1/4 cup orange juice
  • 1 tsp turmeric powder

For the super blue, add:

  • 1/4 cup lemon juice
  • 2 tsp blue spirulina

Chocolate tahini sauce

  • 3 Tbsp cacao powder
  • 1 1/2 tbsp hulled tahini
  • 1/4 cup orange juice
  • 1-2 tsp rice malt syrup

Place flour in a large mixing bowl. Create a well in the centre and add the whisked eggs. Gently mix.

Add oat milk, Nexba Kombucha and vanilla essence. Mix well. Separate pancake batter into 3 bowls.

Savoury matcha pancakes

For the savoury matcha pancakes, combine spinach leaves and lime juice in a high-power blender. Blend until spinach leaves are pureed and there are no chunks. Add spinach blend to one of the pancake bowls. Mix well and stir through matcha powder. Set aside.

Savoury matcha pancakes on a plate being held

Turmeric orange pancakes

To prepare the turmeric-orange pancakes, add orange juice and turmeric powder to the second bowl. Mix well. To prepare the chocolate tahini sauce, combine all sauce ingredients in a small mixing bowl. Mix well. Add boiling water until desired consistency is reached. Set aside.

Orange turmeric pancakes with chocolate sauce being poured on top

Super-blue pancakes

Add lemon juice and blue spirulina to the third pancake batter bowl for the super-blue pancakes. Mix well. Add more spirulina if you’d like a more vibrant colour.

Super blue pancakes on a plate with lemons on the side

Place a small amount of coconut oil in a non-stick pan and allow to melt over medium heat.

Spoon approximately 1/4 cup of the pancake mix (you can start with any flavour) into the pan and leave to cook for 1-2 minutes or until it starts to bubble. Flip and cook the other side a further minute.

Repeat this process for the remaining pancake batter. Stack, serve and enjoy!

Serve matcha pancakes with sliced avocado, lime and/or sprouts; turmeric orange pancakes with the chocolate tahini sauce; and the super blue pancakes with lemon juice, fresh blueberries and/or a touch of rice malt syrup.

For more sweet recipes:

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