Who wouldn’t fancy strawberry and raspberry mojito PINK pancakes?! Yes, I have taken one of the nation’s favourite cocktails and turned it into pink pancakes!
Whether you’re celebrating pancake day, or want to make yourself a colourful vegan brunch to indulge in, these are perfect.
Note: this pink pancake recipe serves 2!
If you haven’t got time to drool over these pink pancakes right now but want them in your life. Then PIN the recipe so you can check back later!
How do you make pink pancakes?
Food dye isn’t always necessary in baking. Of course, it depends on what you’re baking and the results you wish to achieve. However, I haven’t used any in this recipe – it’s entirely natural. Can you guess what I used?
That’s right – beetroot.
What’s the taste and health benefits of beetroot pancakes?
Beetroot is typically sweet, with a rich and earthy flavour which gives it quite an acquired taste on its own. However, paired with the right ingredients, you can accentuate its sweetness. It’s one of a handful of veggies which work great in baking.
Beetroots are full of essential nutrients. They’re a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Some might say they’re a superfood as they’re associated with numerous health benefits.
Using vegetables in baking is also a great way to disguise them from your most fussy eaters, so they don’t miss out on their health benefits either.
If you’re a fan of beetroot, then you must also check out my beet bruschetta for a savoury treat as I reckon you’ll love them.
Eggless pancakes: what makes them rise?
These pancakes have no dairy or eggs in whatsoever. But they still taste as good as traditional recipes which use butter, eggs and milk.
The baking powder is the key ingredient in this recipe which makes them light and fluffy.
I’ve used dairy-free substitutes for the butter and milk. My favourite dairy-free butter at this time has got to be Naturli vegan block. It’s made with shea and coconut which makes it incredibly creamy and buttery.
What can you serve with pink pancakes?
These pink beetroot pancakes are very versatile, so can be served with whatever you wish. They are more sweet than savoury, so I’d stick to fruity options if I were you.
Other than the toppings I’ve used, you could also experiment with:
For the berry compote, I’ve taken inspiration from one of my favourite cocktails – the mojito! I’ve infused strawberry and raspberry with fresh mint and lime juice to create similar flavours, and it’s delicious. If you’re feeling more adventurous, you can add a hint of white rum too.
For this mojito-inspired compote, homemade is best for flavour. However, if you’re tight for time, then you can always buy a standard pre-made berry compote from the supermarket.
This luxurious stack of cocktail-inspired pink pancakes is the epitome of self-indulgence. And the fact they’re cruelty-free makes them even better. Go on – you know you want to.
I hope you enjoy this recipe and would love it if you could leave me some feedback and a cheeky follow on social.
Much love, G x
For the strawberry & raspberry mojito compote:
- Four fresh strawberries, roughly chopped
- 3 tbsp whole raspberries
- 1 tbsp water
- 2 tbsp golden caster sugar
- One lime, juiced
- 4-5 mint leaves, finely chopped
- 2 tsp white rum (optional)
- 1 tbsp cornflour
For the pink pancakes:
- 160g plain flour
- 1 tbsp baking powder
- ¼ tsp sea salt
- 2 tbsp golden caster
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 250ml soya milk (or oat)
- 2 tbsp Naturli vegan block, melted
- 80g beetroot, grated
- Pink food dye (optional)
- soya yoghurt
- 1-2 banana, sliced
- Preheat your oven to 50C. Later, a warm oven will help keep cooked pancakes warm while others finish.
For the strawberry & raspberry mojito compote:
- Add all the compote ingredients to a small saucepan and bring to medium heat, occasionally stirring for five minutes until fruits have softened. At this point, only use three strawbs, and 2 tbsp of raspberries. Once piping hot, reduce the heat slightly and use a wooden spoon to mash the fruits roughly. Then sift in the cornflour, and stir until the compote begins to thicken.
- Next, place a sieve over a bowl. Then pour all of the berry compote into the sieve. Then strain the compote mix through the sieve into the bowl. Use the back of your spoon to apply pressure to strain all excess juice. You should have a lovely juicy puree left in the bowl.
- Transfer this smooth puree back into the saucepan along with a 1 tbsp of whole raspberries and the fourth strawberry finely chopped up. Allow this to simmer on a low heat for 5 minutes before placing to one side to cool.
For the pancakes:
- Add all the dry ingredients to a large bowl and whisk together (flour, baking powder, golden caster sugar and salt).
- Then add all your wet ingredients to a blender (maple syrup, vanilla extract, soya milk, grated beetroot and melted vegan butter). Blitz for 5 minutes until completely smooth.
- Then add the wet mix to the dry mix and mix until all ingredients are well combined. Let the mixture sit to one side while you heat your pan.
- Heat a medium non-stick frying pan and melt a little butter, or you can use a dash of light rapeseed or coconut oil.
- Once the pan is a low-medium heat, pour two tablespoons of the pancake mix for each pancake. Depending on how big your pan is, you might only have enough room for 1 – 3 pancakes at a time. Refer to the recipe notes below for my top tips at this stage.
- Cook the mix for 2 minutes until it begins to bubble on top. At that point, it’s ready to flip. Then cook the other side for 2 minutes. Place cooked pancakes on a heatproof plate and place them in a warm oven while the others cook. Repeat the process for each pancake.
- Stack 5 warm pancakes per person with sliced banana, dairy-free yoghurt and your mojito compote. Plus additional fresh raspberries, strawberries and a sprig of mint. YUM!
Allergens: Soy, Wheat
TIP 1: To create circular pancakes, avoid swirling the mixture into the pan. Pour the mixture with a steady hand, and it will maintain a circular shape as it spreads.
TIP 2: To prevent the pancakes from sticking, ensure the pan is well-greased by using a drop of oil or a little dash of butter each time.
TIP 3: Use a silicone baking spatula to flip the pancakes as these can easily slide under them and are heat-proof.
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