Pink Pancakes (vegan)

These pancakes are the perfect spring breakfast: they are light, fresh, fluffy and really pretty, so you can even make them for your family for your Easter brunch! They are also oil-free and almost sugar free (you can easily make the sugar free if you add vanilla extract instead of the vanilla sugar), but still really tasty and sweet.

For 1 serving

Ingredients:

For the pancakes

• 1/2 cup flour

• 1 tbsp vanilla sugar

• 1 pinch of salt

• 1 tsp baking powder

• 1 1/2 tsp beetroot powder

• 1/2 cup water

For the sauce

• 100 ml soy yogurt

• 1 tsp vanilla

• 1/2 tsp beetroot powder

• 1-2 strawberries (plus 1-2 extra to put on top)

Directions:

Combine the dry ingredients for the pancakes in a bowl, then slowly add the water while mixing, so no lumps can form. Heat up a non-stick pan to medium-high heat and once it's hot bake 12 small or 6 medium-sized pancakes.

For the sauce blend the soy yogurt, strawberries, vanilla, and beetroot powder and add some maple syrup if you want it to be sweeter. Cut up the extra strawberries, stack the pancakes and serve them with the sauce and strawberries and enjoy!:)

Note: if you don't have beetroot powder you can also make the pancakes with cooked beetroot, just make sure to blend it well! I would use 1- 1 1/2 tbsp of the blended pure and use a bit less water, but I haven't measured it properly so you might need to adjust.