To cultivate a healthy lifestyle is to find yourself beholden to a number of rituals. Just like brushing your teeth becomes an integral part of your day both morning and evening, so too does these rituals come to shape our daily schedule. From a morning workout to evening yoga, to the foods we consume daily, some rituals are a love/hate relationship, others are hard to limit. When it comes to Sunday breakfast though, we stan the pancake stack.
Whether it’s the fact that pancakes tend to conjure a hit of nostalgia and longing for those childhoods where we gathered around the table, fighting with siblings to see who could get the biggest pancake, or the fact that they’re simply delicious, pancakes hold a place in our heart. And though it used to be the case that pancakes were considered something of an indulgence, these days you can find all manner of healthy recipes that have eliminated refined sugars and given the stack a nutritious spin.
But when you’re searching for a healthy recipe, often you forego taste for nutrition. Not willing to skimp on either, we enlisted the services of Master Chef alum, Reece Highnell, to find a recipe worthy of a Sunday morning. It might be a little bit naughty, but these red velvet vegan pancakes are so delicious you’ll be craving them every day of the week.
As Reece explains, “It is an unusual pairing, but two of my biggest passions are baking and health. Therefore, I wanted to create a recipe that bridged the gap between these passions.”
Reece based the recipe around one essential ingredient: Melrose Essential Reds Powder. As he suggests, “I highly regard the supplement for its health benefits and its delightful berry taste. I also wanted to be mindful and inclusive of food intolerances, so I created a vegan and refined sugar-free treat that is quick, easy and healthy.”
But don’t take our word for it, listen to Reece! “Finally, you can have your (pan)cake and eat it too!”
Read on for the recipe.