Rainbow Pancakes

For more color on the breakfast table: These low-histamine rainbow pancakes are not only visually appealing, but also delicious.

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

• 250 g gluten-free oat flour
• 1 tbsp coconut blossom sugar
• 3 tsp cream of tartar baking powder
• 3 egg yolks
• 1 pinch of salt
• 175 ml plant milk (1)

For dyeing

• 1 tsp beetroot powder
• 1 tsp Blue Spirulina Powder
• 1 tsp barley grass powder
• 1 tsp turmeric

Miscellaneous

• Coconut oil for frying
• Maple syrup for garnish
• Blueberries for garnish

preparation

• For the pancakes, mix the gluten-free oat flour, coconut blossom sugar, cream of tartar baking powder, egg yolks, salt and the plant milk (1) into a smooth batter.
• Divide the dough into 4 small bowls and mix each with beetroot juice, spirulina powder, barley grass powder and turmeric.
• Melt coconut oil in a pan and cook the pancakes over medium heat until golden brown on both sides. Serve with maple syrup and blueberries.

Our HistaFood tip

As a topping, you can also use our organic protein spread or our organic apricot fruit spread .

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.