How to Make Botanical Vegan Pancakes Inspired by the Colors of Nature

Today I am sharing a recipe for botanical vegan pancakes made with rice milk, buckwheat flour, and egg substitute. I mixed the pancake batter with different powders to give a variety of colors to the pancakes.

The powders I used are:

• Barley grass
• Aronia berry
• Maca
• Beetroot
• Rosehip
• Cacao

For the dark green I used spinach and for the purple colors, I used blueberries.

On top of the pancakes, you find all edible flowers like Indian cherry leaves, cornflowers, calendula, and pansy.  

I decided to create pancakes inspired by the colors of nature. This is how I often start my kitchen creations. Intuitively, I choose from my collection of natural ingredients. I like to create from feeling and I rarely follow recipes. To give you an impression of how to make the pancakes, I have written down the recipe for you. 

Colors are very important in my work. I like to use natural products to achieve abundant colors without compromising on health. 

Botanical Pancakes

In these pancakes, you find a mix of rice milk, banana, blueberry, and almonds. And on top, there are dried Inca berries, pumpkin seeds, maca, kumquats, pomegranate, and dried cornflower. 

For more on herbal vegan pancakes, see:

Moon-Inspired Herbal Pancakes and Cookies

This recipe and photography come from Lieke Romeijn (@liekeromeijn).

Specialist in: Artisanal food art

Location: The Netherlands, University of the arts, St. Joost, Breda

www.liekeromeijn.nl