Pink Ombre Gluten Free Pancakes
These pink ombre gluten free pancakes were made for my daughter. She loves the colour pink.
I also knew that this would please my son because he loves the colour red and I was definitely going to make red as part of this little mission. I like when i can kill two birds with one stone because if you have children you know, that you cannot give one of them something and not the other. Not that I would. I wouldn’t dare. It has gotten so silly that we have moved beyond objects and In the morning I have to wedge myself between the door and the kids so there isn’t a fight over who gets to open the door.
I have been avoiding social media over the last couple of days since Trump won because as much as it is important to be aware of what is going on, it is so draining. Yes I know the implications but I think it will also unite people. I also think it is an opportunity. What i mean by that is when we went through the whole financial crisis, many people began to work for themselves. With people being made redundant left, right and centre, these people decided to set up shop themselves. See, we have a choice about how we react to any given situation. I know that isn’t always easy. Trust me, for an over thinker, this new way of thinking has been challenging.
I am watching The Apprentice whilst i type today. One of the contestants look like they are about to fall asleep. Kinda reflecting how I am feeling. I have been so exhausted over the last couple of days and I can’t figure out why. So yeah, I am returning to bed for a nap yet again today and when i wake up, i will feast on pink pancakes!
- 225ml milk
- 1 tbsp lemon juice
- 140g gluten free plain flour
- 1 tsp baking powder (Gf)
- ½ tsp bicarbonate of soda (Gf)
- 1 egg, lightly beaten
- 1/4 tsp gf cinnamon (optional)
- 1/4 tsp All spice (optional)
- 1 tbsp oil (I use coconut oil)
- 5 tbsp red beetroot powder
- 1/2 cup Cold water
- In a small bowl combine the milk and lemon and leave to stand,
- Sieve the flour, baking powder, bicarbonate of soda, cinnamon, all spice in a large bowl.
- Add the milk mixture and egg to the flour mixture and mix throughly using a metal whisk.
- Divide the mixture between 4 bowls.
- In a separate small bowl, mix the beetroot powder with the cold water. Strain through a cheesecloth into a separate bowl.
- Add a little bit of the beetroot mixture to each of the bowls. (You will need to use varying amounts depending on the colour you are going for).
- Add some oil to a non stick frying pan and set over a medium low heat.
- Drop heaped tablespoonfuls of the batter into the pan, 2 cm apart. Cook for 1–2 min until small bubbles appear on the surface. Flip and cook for a further 1 min.
- Repeat with the remaining batter. Serve with maple syrup and enjoy!