Friends, it’s Breast Cancer Awareness Month and Friday! And do you know what that means? Yup, another pink recipe here on the blog.

This is the third in line. Two weeks ago, we made pink strawberry balls and last week, we made a hot pink beet smoothie with raspberry and lime. And today … let’s have a look!

Wave your wand and cast a spell…

… what’s hidden, can you tell?

The answer: Pink beet pancakes!

Pink Beet Pancakes
(a bunch)

Batter:
4 eggs
almost 1 cup buckwheat flour
1 tsp salt
almost 1 cup oat milk
2 beets

Whisk to a smooth batter and fry the pancakes over low heat in coconut oil.

Cashew butter:
1 cup cashew nuts
1 garlic clove
1 tsp chili flakes
salt and freshly ground black pepper
fresh lemon juice
4 Tbsp oat milk

Soak the cashew nuts for a couple of hours, then drain and rinse them well. Add all ingredients to a bowl, and use an immersion blender to mix.

Serve the pink beet pancakes with cashew butter, avocado, red onions, pumpkin seeds and cress. Sprinkle chili flakes on top!

You’re more than welcome to follow us on Facebook and Instagram.