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Colorful Pancakes with Chocolate Sauce and Berries - delicious healthy pancake recipe you'll love! Perfect for a family breakfast or Sunday brunch! YUM! | thehealthfulideas.com

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Colorful pancakes with chocolate sauce and berries

Recipe by Veronika Sykorova

Delicious, fluffy pancakes with a hidden superfood. An ideal breakfast for a Sunday morning. Double the recipe for 3 or more people.

  • Total Time30 minutes
  • Yield2 1x
  • DietVegetarian

Ingredients

Units Scale
  • 2 eggs, beaten
  • 2 very ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (optional)
  • 1/2 cup buckwheat flour
  • 1/4 gluten-free flour mix
  • 1 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt / Himalayan pink salt
  • coconut oil for frying
  • Pink pancakes:
  • 2 tbsp beet juice
  • 2 tsp gluten-free flour mix or buckwheat flour
  • 3 raspberries, mashed (optional)
  • Green pancakes:
  • 1/2 tsp chlorella or other green superfood powder

Instructions

  1. In a big bowl, beat the eggs, add in the mashed banana, vanilla extract and combine.
  2. Add the dry ingredients and mix until smooth and well incorporated.
  3. Divide the batter evenly into two bowls and add the beet juice into one and chlorella into the other.
  4. Mix both well.
  5. Add the additional flour into the pink mixture to thicken it up a bit and fold in the berries.
  6. Add a teaspoon of coconut oil into a pan over medium-high heat. I like to start off with medium-high heat to speed up the heating process but turn it down to low-medium when it's hot enough, you don't want to burn your pancakes.
  7. When heated up, add a tablespoon of the batter at a time and try to make a circle.
  8. I like to do max. 4 pancakes at a time. Don't overcrowd your pan.
  9. Cook for a few minutes on each side (when bubbles start to appear, flip the pancake).
  10. You can put them into the oven in a baking dish to keep them warm at ca 70C/158F.
  11. Stack them on a plate and top with whatever you like. I chose berries, a banana, grapes, and pepitas. Pour some of my raw chocolate sauce on top and enjoy!

Notes

Store any leftover pancakes in an airtight container in the fridge for up to 3-4 days or in the freezer for 2-3 months.

Reheat them on a baking sheet in a preheated oven at 300F until warmed through (about 5-10 minutes).

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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