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Recipe for pink pancakes with apple and almond caramel

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Crepes batter: 

  • 230g all-purpose flour (T55)
  • 80g cornstarch
  • 750ml plant-based milk 
  • 30ml vegetable oil 
  • 1 tbsp sugar 
  • 2 tbsp beetroot powder 
  • 2 tbsp orange blossom water 


Apple and almond caramel: 

  • 4 apples 
  • 2 tbsp almond butter 
  • 1 tbsp agave syrup 



  • Gummies 
  • Tea
  • Fresh seasonal fruits
  • Pomegranate molasses 
  • Flower petals 





  1. In a bowl, combine all the dry ingredients for the crepe batter. 
  2. Add the liquids, whisk vigorously until you obtain a smooth texture. 
  3. Pour a spoonful of the batter into a crepe pan, cook over medium heat. 
  4. In a saucepan, put the peeled and chopped apples with a little vegetable margarine. Cover and let them cook over low heat for about twenty minutes until they become a puree. 
  5. Mix them in a bowl with the almond puree and agave syrup until you get a smooth and creamy texture.
  6. Fill the crepes with the apple and almond caramel, decorate with fresh fruits, pomegranate molasses, and flower petals. 


Recipe by @margaux_yoga

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