Rainbow pancakes

Name: rainbow pancakes
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 270 g buckwheat flour; 450 ml semi skimmed milk; 3 medium sized egg; 1,5 el traditional olive oil; 1 pinch salt; 50 ml fresh vegetable juice spinach and cucumber; 50 ml beet juice; 50 ml carrot juice; 6 el coconut oil; 4 el maple syrup; 250 g mixed red fruits strawberry, blackberries, raspberry

Pancakes from carrot juice, beet juice and spinach cucumber juice.

Ingredients

270 g buckwheat flour
450 ml semi skimmed milk
3 medium sized egg
1,5 el traditional olive oil
1 pinch salt
50 ml fresh vegetable juice spinach and cucumber

50 ml beet juice
50 ml carrot juice
6 el coconut oil
4 el maple syrup
250 g mixed red fruits strawberry, blackberries, raspberry

Directions

Mix the buckwheat flour with the milk, eggs, oil and salt and spread over 3 bowls.
Add one type of vegetable juice to each bowl.
Heat the coconut oil in a frying pan and cook over a low heat a pancake. Do not let it turn brown, otherwise you will no longer see the rainbow colors.
Repeat until you have a total of 12 pancakes. Keep them warm in the oven (100 ° C).
Drizzle the pancakes with honey or maple syrup and garnish with the fruits.