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. 

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.

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.