sunday brunch in bed and the most wonderful pink pancakes

Let's be honest: who doesn't like pancakes? A perfect and one of our favourites go-tos for weekend brunch, it has always seemed a bit too time-consuming and too messy to prepare a batch for both of us. It did, before I discovered this Jamie Olivier's smoothie pancakes - all you have to do is to mix all ingredients in the blender and you're good to go. 

Obviously, there are plenty of gluten free options replacing flour with rolled oats, like this one from Ambitious Kitchen and this is also what we've been recently going for. It makes the panckaes perhpas a little less fluffy but definitely perfectly moist, filling and full of flavour. 

Now, it's almost spring time (yes, in Paris beginning of May is not quite spring yet...) and I have to admit I'm getting crazy with everything pink (Maja), so obviously this was coming... pink pancakes!There are several options to give the pancakes a beautiful colour: you can make them green with matcha powder or golden with turmeric. For pink, I decided to use pomegranate juice and a bunch of strawberries for the more fruity taste, but you can surely try different ways if you're feeling more creative (like beets for example). To try my pink experiment, you will find the recipe at the bottom of this page. 

At last, these completly relaxed weekend mornings always make me feel so grateful for what we have. The Five Minute Journal  from Intelligent Change helps me to remember to appreciate those moments every day. Think pink people!

Ingredients:

- juice of seeds from half of pomegrante
- 150 g of plain greek yogurt
- 1 egg
- 3/4 of a ripe banana
- bunch of fresh or frozen starwberries
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- coconut oil for frying
- honey, yogurt, nuts and berries of your choice for topping

Instructions:

Use whatever juicing device you have on hand or if none, squeeze the pomegrante seeds with a pestle. Remember to get rid of the skins and leave only pure juice to avoid biting into it in your pancakes. Mix the pomegrante juice with yogurt using a spoon - you will already get the beautiful pink colour.

Place the pink mixture and the rest of the ingredients in your blender and blend until fully incorporated and fairly smooth, without bigger chunks of fruits. If by any chance your batter is too thick you can always add a tablespoon or two of milk (regular or vegetal). Set aside in room temperature for few minutes for oats to soak in and the batter to thicken properly. If after this time the mixture appears too liquid, you can always add a spoon of oats and blend in until you reach your desired thickness. 

Cover a non-stick pan placed over medium-low heat with a tiny bit of coconut oil - I usually use a paper towel to spread it evenly. Use 2 tablespoons of batter per pancake and fry until cooked on one side, then filp over and fry on another. Don't worry about the uncooked inside of the pancakes - it never happens if the outside is nicely fried and all things considered, you have only natural ingredients there so nothing can go bad!

Move to a plate and decorate with whatever you like most - my favorutie is yougurt and honey but any kind of jam or chocolate spread should go perfectly!

If you get to use this recipe, leave the comment below or share with us your pictures!