Tasty Tuesday: Recipe – “Unicorn” Pancakes for #PancakeTuesday

 

 

It’s “Tasty Tuesday”, where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!

 

It’s Pancake Tuesday again!
Last year I made these Protein Pancakes, and this year I realized I could make some colourful ones, just like the chia bowl last week!

I threw some protein powder in this one, but the star of the show is obviously the colours, which are all natural. And they’re vegan too, so eat up!
 

Make Your Meal Even Healthier Tip:

 

Don’t make the pancakes the focus of the meal. They can be the base and vessel to get berries and coconut yogurt to your mouth! Also, if you don’t have pink pitaya, try blue majik! Out of that? Beet Root Powder also works. Matcha will make them green. Or you can just have plain old brown, and smother them with fruit!

 

 

Click through for recipe!…

 

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Makes 8-12 Pancakes (depending on the size you desire!)

 

INGREDIENTS:

 

– 1 cup flour (I used gluten-free)

– 1 tbsp protein powder

– 3 tbsp of maple syrup

– 2 flax eggs

– 1/4 cup ripe banana (mashed) (approx. 1 banana)

 – 1 tbsp melted coconut oil

– 2 or 3 tbsp pink pitaya powder (or other colourful superfood powder)

– 1 tsp baking powder

– 1 cup of dairy-free milk

– splash of vanilla extract (optional)

– pinch of salt

[For Sauce:

– 1/2 cup coconut yogurt

– 1/4 tsp blue majik]

 

INSTRUCTIONS:

 

Make the flax eggs and set aside for at least 5 minutes.

Mix all of the dry ingredients in a medium-sized bowl, until combined, then add the rest of the ingredients together and stir until just combined and no dry bits are left. DO NOT OVER STIR.

 

Cover the bowl with a clean tea towel and let sit for 15-mins.

 

While mixture is sitting, combine the coconut yogurt with the blue majik in a small bowl until it’s the colour you’d like. You may need a tiny bit of water to thin it so that it will drizzle.

 

Heat a skillet over medium-high heat, and scoop about 1/4 of a cup of the pancake batter at a time and cook – flipping when you see bubbles. (about 30 seconds for each side).

 

Cover the pancakes while you make the rest of the batch to keep warm (or on a warm plate in the oven on it’s lowest temp).

 

Stack the pancakes, drizzle with the coconut yogurt (and maple syrup if you’d like) and top with berries!

 

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Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you’d like to see on the blog!

 

photos and recipe by: Christine McAvoy