Ricotta Red Velvet Pancakes with Greek yogurt frosting (made with natural food coloring using beet powder)

There is something about red velvet desserts, so make your breakfast extra especial with these ricotta red velvet pancakes made with natural food coloring. Beet powder gives these their pretty color without artificial additives. They are super easy and perfect to treat your mom on Mother’s Day. Make them for brunch or just to make a normal day feel a little more especial.

When we were in Vienna, I bought some beet powder at the market. The color was just gorgeous and I had to get it. I wasn’t sure what to make with it but I thought it is always good to have some natural coloring in my pantry. And then I remembered that while we were in New York, we went to a donut shop and tried a donut stuffed with ricotta and covered in a beet glaze. It was so delicious. The ricotta and beet combination clicked in my head and I thought of making these ricotta red velvet pancakes with natural beet coloring.

You can always use artificial coloring if you cannot find beet powder, or you could also try buying some beet juice (if you don’t have a juicer). Then reducing it in a pan over medium heat until most of the liquid is gone and you are left with a thick syrup. I’ve done this with carrot juice to naturally dye some cream cheese frosting and it worked out great. Just remember that you’ll need about 1 litter of juice, because it reduces quite a lot. You need it to be thick because you don’t want to add too much liquid into the batter.

The amount of frosting for this recipe is just for drizzling the pancakes. If you want more, you can always double the recipe. I personally prefer mine not overly sweet.

This recipe makes 2 servings.


For the pancakes:

2 eggs

2 tablespoons sugar

1 cup ricotta cheese

1 cup of self-rising flour

1 teaspoon baking powder

3/4 cup milk

2 teaspoons vanilla extract

3 tablespoons of beet powder

2 tablespoons Cacao powder

Pinch of salt

For the Greek yogurt frosting:

2 tablespoons of Greek yogurt

5 tablespoons of icing sugar, sifted

½ teaspoon of vanilla essence


Start by making the pancake batter. Separate the eggs into whites and yolks. Place the yolks in a large bowl. Add the ricotta, flour, baking powder, milk, vanilla extract, beet powder, cacao powder and salt. Whisk until everything is combined.

In another bowl, whisk the egg whites till they begin to foam. Then add the sugar and whisk until stiff peaks form. Carefully fold in the egg whites into the pancake batter.

To make the frosting, just whisk the Greek yogurt with the icing sugar and vanilla. If you like it sweeter, you can always add more sugar.

Brush a large non-stick pan with a bit of vegetable oil. You can also use cooking spray or butter if you want. Place it over medium-low heat. Once the pan is hot, pour some of the batter into it to make the pancakes. I prefer to make them small, but do it as you wish. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

Serve the pancakes with some of the yogurt frosting and fruit of your choice. Enjoy!

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Kimchi, Caramelized Onion & Potato Pancakes with Okonomiyaki Sauce

For me, kimchi makes everything better. Of course, you have to like kimchi. If you don’t, you can skip it. A potato and caramelized onion pancake is still delicious, but I am going for Asian vibes here. For the sauce, I just paired it with a very simple Okonomiyaki Sauce (you probably already have all of the ingredients in your pantry). For a cheap and easy meal, give this a try!

This recipe makes about 6 small pancakes


For the pancakes:

1 kilo of potatoes (like russet), peeled and shredded

½ cup of kimchi, minced with a knife

2 ½ tablespoons of tapioca flour

1 egg

1 egg white

Pinch of salt

Pinch of black pepper

Pinch of garlic powder

1 red onion, finely sliced

1 tablespoon of vegetable oil

For the Okonomiyaki Sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar


Vegetable oil for frying the pancakes

Chopped chives for serving


Start by shredding the peeled potatoes. To save time and the possibility of hurting my fingers, I used my food processor for this. Once the potatoes are shredded, place them in a fine mesh sieve. And press them to get rid of all the liquid that you can.

In a medium pan, add the sliced onion over low heat. Let it cook for about 6-8 minutes, stirring from time to time until it caramelizes.

Add the potato, onion, kimchi, tapioca flour, egg, egg white, salt, pepper and garlic powder to a medium bowl. Mix well using a fork.

To make the sauce, just mix all of the ingredients in a small bowl. Reserve for serving.

Add about 3 tablespoons of vegetable oil to a large pan over medium heat. I used a mold to try to get the pancakes more even in shape, but you don’t have to. I placed a circular mold in the hot pan. Then I added a few tablespoons of the potato mixture and pressed to shape it. Then I removed the mold. I cooked 3 at a time. Let the pancakes cook until golden on both sides. Time will depend on the size/thickness of course. Mine took about 4-5 min per side.

Serve warm with the okonomiyaki sauce and chopped chives. I added some edible flowers for a pop of color.

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Tiramisu Pancakes


I’ve been craving Tiramisu for a while now and while I was planning this weekend’s breakfasts, tiramisu popped back into my head. So tiramisu pancakes it was. I added some coffee and cacao powder to the pancake batter and made a mascarpone cream to go along with it. Such a delicious way to start the weekend!

This recipe makes 12 medium pancakes.


For the pancake batter:

1 cup of all-purpose flour

2 tablespoons of sugar

2 eggs

1/2 teaspoon of baking soda

1/2 teaspoon of baking powder

Pinch of salt

1 cup of buttermilk

2 tablespoons of butter, melted and cooled

1 ½ tablespoons of cocoa powder

1 ½ teaspoon of instant coffee

1 teaspoon of vanilla extract

For the mascarpone cream:

250grs of mascarpone at room temperature

2/3 cup of whipping cream

4 teaspoons of Port or Marsala wine

2 teaspoons of vanilla extract

8 tablespoons of powdered sugar or more to taste


Extra butter for cooking the pancakes

Cocoa powder



Separate the egg whites from the yolks. Whisk the egg whites with half of the sugar until stiff peaks form.

In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla. Then add the flour, baking soda, baking powder, salt, cocoa powder, instant coffee, butter and buttermilk. Whisk until combined.

Add 1/3 of the egg whites to the bowl with the rest of the ingredients and mix well. Then add half of the remaining egg white and fold it in. Finally fold in the remaining egg white.

Add some butter to a large pan over medium heat. Once the butter has melted and the pan is hot, pour about 1/3 of a cup onto the pan to make each pancake. Let it cook until the top part starts bubbling and the edges start to dry. Then flip it and cook until lightly brown. Repeat for the remaining batter.

To make the mascarpone cream, whisk the mascarpone with the whipping cream until smooth. Then add the port, vanilla and sugar. Mix until everything is combined.

If you want to serve the mascarpone cream in between each pancake in a stack, I suggest that you let the pancakes cool down a bit otherwise they will melt the cream too fast. If you want the pancakes really warm, just serve some of the cream on the side. Sprinkle some cacao powder and add some strawberries. Enjoy!

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Scallion Pancakes

scallion pancakes

Chinese new year is just around the corner. Why not make these savory and flaky scallion pancakes. These are quite simple to make, just requires a bit of time as with all dough recipes. This recipe uses a hot water dough. It is the same dough that is used to make potstickers.  You roll the dough twice to create layers in between, similar to making puff pastry. This recipe makes 8 pancakes.

scallion pancakes upclose


For the pancakes:

4 cups of all-purpose flour

2 cups of boiling water

4 scallions, thinly sliced


Sesame oil for brushing the dough

Vegetable oil for frying

For the dipping sauce:

1/3 cup of soy sauce

1 tablespoon of fresh ginger, chopped

1 scallion, chopped

2 tablespoons of honey

Juice of 1 lime

1 birds eye chili, chopped

1 tablespoon of sesame oil

3 tablespoons of white vinegar


Place the flour and boiling water in the bowl of the stand mixer. Knead the dough with a stand mixer fitted with a dough hook attachment. Do it on low speed for about 5 minutes.  If you do it by hand, slowly pour the boiling water into the bowl with the flour. You can use chopsticks or a fork to mix it. Once the dough has cooled down enough to handle with your hands, knead it for about 5 minutes.

Once the dough has been kneaded, form it into a ball.  Grease a clean bowl with some sesame oil. Put the dough in the greased bowl. Cover it with plastic wrap and let it rest for 30 minutes.

While the dough is resting, make the dipping sauce. Just combine all of the ingredients in a bowl, cover with plastic wrap and leave it in the fridge until you are ready to serve.

Once the dough has rested, divide it into 8 equal pieces. While you work on one of the pieces, cover the remaining with a damp cloth.

Making each pancake takes 2 steps to create layers.

Step 1:

Lightly flour your working area. Roll out one of the pieces using a rolling pin.  Roll it until it is a thin circle. Then lightly brush the top of the dough with sesame oil.  Then grab one of the ends of the dough and roll it as you would roll a tight crepe.  Then roll the dough in a circular motion as to resemble a cinnamon roll.  Tuck the end underneath it.

collage part 1

Step 2:

Then flatten the dough again using a rolling pin. Roll it into a thin circle. Then brush again with a bit of sesame oil. Then sprinkle some of the scallions and some salt. Here you could also sprinkle some Chinese five spice powder if you like.  Then roll the dough like a crepe again. Then like a cinnamon roll again and finally flatten it out for the last time. Set aside and repeat for the remaining dough.  Place each pancake on top of each other with some parchment paper in between so they don’t stick together.

collage 2

Over medium heat, add 1 ½ tablespoons of vegetable oil to a pan; preferably a cast iron skillet.  Once the pan is hot, fry the pancakes. Be careful when you place the pancake on the pan, that you don’t splatter the oil and burn yourself. Fry for about 2 minutes on each side, until lightly golden on both sides.

Slice each pancake into smaller pieces and serve with the dipping sauce.

Healthy Banana Oatmeal Pancakes


This is a lighter pancake recipe. I often make this on the weekend for either breakfast or lunch. My husband loves them. It is super easy to make. Just put everything in a blender and the batter is done. They are quite a treat without the guilt. If you are gluten free, you can replace the all-purpose flour for rice flour. I’ve tried them both and they work pretty well. They are also very nice with blueberries.



This recipe makes 1 portion (about 5 medium pancakes).


2 ripe bananas, broken into chunks

3 tablespoons of oatmeal

½ teaspoon of baking powder

½ teaspoon of vanilla extract

1 tablespoon of all-purpose flour

1 egg

Vegetable or coconut oil for greasing the pan

Berries for serving


Place the bananas, oatmeal, baking powder, vanilla extract, flour and egg in a blender. Blend until smooth.

Heat up a lightly greased non-stick pan over medium-high heat.  Once it is hot, lower the heat to medium and pour some of the batter into the pan. It is better to make smaller pancakes because the batter has a softer consistency than normal pancakes. This will make easier for you when you have to flip them (if you make them too big, they might break while flipping and turn intro scrambled pancakes). Allow to brown and set a bit before carefully flipping them. Then brown on the other side.

Serve them hot and garnish with some berries or any other fruit of your choice.