Updated: Aug 23, 2020
These gorgeous little morsels are gluten and oil free and coloured with natural plant extracts. They were a hit with the kids on this wintry Sunday morning. However, in true typical "children of scientists" style they were disappointed that I hadn't included the other spectrums of the rainbow. :P
Inspired by @monsflavors mini pancake cereal, we'll definitely be doing this again.
3/4 cup buckwheat flour
3/4 cup brown rice flour
1 1/4 cup plant milk
1 teaspoon baking powder
pinch of salt
plant extract powders (turmeric, purple carrot and blue butterfly pea)
Mix all dry ingredients and then add soy milk, adding more if needed to make the batter runny. Separate into 3 bowls and add plant powders to each of them individually (beetroot and spirulina could be interesting too). Mix well and pour with a funnel into a squeasy sauce bottle (or you could use a piping bag). Fry in a non stick pan until cooked, not too browned or you will lose the colours.
Dip into maple syrup and stuff them in your mouth!