Vegan pancakes, gluten free pancakes, protein pancakes, 5 ingredients




Make your other half (or yourself) these today to remind them that they’re FLIPPING awesome.⠀These pink pancakes are super delicious, packed with fibre and only require 5 food cupboard ingredients!! 1 whizz on the blender. Beats a morning bowl of porridge. Naturally sweetened by beetroot, blueberries and bananas! No maple syrup needed! These are flipping delicious, you’d batter believe it!

Category cakes Servings Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes  Difficulty  medium 

I love macaroni and cheese, especially the mass produced version that you often find in buffets. So I’m always on the lookout for a good mac and cheese recipe. A little while ago, I forget where, the idea of Bacon Mac & Cheese started bouncing around in the house and I knew I had to make it.


  • 160g milk (1/2 cup + 4tbsp )
  • 80g mashed bananas or apple sauce (1/2 cup)
  • 70g maple or agave (1/4 cup)
  • 35g coconut sugar (3 tbsp)
  • 140g oat flour (1 cup + 1.5tbsp)
  • 1 tsp bicarbonate of soda
  • 120g almond flour (1 cup)
  • Pinch of salt
  • 40g freeze dried raspberries (3 handfuls)
  • 80g vegan white chocolate (1/2 cup)


  • Blend all pancake ingredients excl blueberries until smooth with a beautiful bright pink tint
  • Heat a frying pan and spray with coconut oil, fry on medium heat for approximately 1 minute
  • When the top side starts to bubble, add on 4-5 blueberries and flip, cooking the 2nd side for 1 minute
  • Stack up and serve with toppings of your choice
  • For the creme fraiche – mix 100g of creme fraiche with 4 tbsp of apple sauce for a slightly sweet creamy taste
  • For the raspberry chia jam – heat 100g of raspberries and 4-5 tbsp apple sauce (or maple /agave / date syrup) and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken


  • These pink pancakes are my favourite GO-TO pancake recipe and only require 5 staple ingredients and a quick whizz on the blender.
  • They’re super easy to make, a far better alternative to a morning bowl of porridge, and naturally sweet from the banana, beetroot and blueberries.
  • Try these with a raspberry chia jam, creme fraiche and a drizzle of agave or maple syrup. It’s absolutey divine and an ultimate weekend brunch treat!
  • Beetroot isn’t necessary for this recipe but works as a beautiful pink natural colouring, a fibre boost to your breakfast and a great source of folic acid!
  • The perfect use for overripe bananas to prevent food wastage and as a key ingredient for mildly sweet and fluffy pancakes!

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