Yield: 6 servings

Prep time: 30 minutes

Total time: 35 minutes

Ingredients:

·       2 cups oat flour or combine 180g of oats in a blender

·       ½ tsp salt

·       4 tsp baking powder

·       1 1/3 cups canned coconut milk (shaken before)

·       ¼ cup maple syrup

·       1 tbsp vanilla extract

·       1 tsp turmeric (yellow)

·       1 tsp blue spirulina (blue)

·       1 tsp beetroot juice (pink)

·       1 tsp spinach juice (green)

·       2 drops purple food colouring (purple)

·       2 drops orange food colour (orange)

Instructions:

1.          In a mixing bowl whisk together the oat flour, salt, and baking powder.

2.          In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so stir the mixture well then immediately pour into the dry ingredients. Whisk just until there's no dry flour. Let stand 5 minutes.

3.          Preheat a non-stick skillet over medium heat.

4.          Once the cooking surface is hot enough pour 1 tbsp of coconut oil, pour 1/4 cup of batter and add one of the colours eg. 1 tsp of beetroot juice and mix before pouring onto the pan (I used a mini pan which helped obtain the same circle pancakes). You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is slightly golden. Cook for another 90 seconds to 2 minutes or until cooked through on both sides.

5.          Repeat for each colour taking ¼ cup of the batter each time and adding a colour.

6.          Serve warm with maple syrup, fresh fruit or nut/seed butter.