Meal Planner

Purple Pancakes with Orange and Pistachio Yogurt


Preparation time: 7 minutes

Cooking time: 5 minutes


Serves: 5 people

  • 0.5 small Banana
  • 125 g Fresh Blueberries
    frozen will give a darker colour
  • 1 handfull Fresh Blueberries
    to serve
  • 1 pinch Ground Turmeric
  • 4 tsp Honey
    or maple syrup
  • 1 tsp Honey
    or maple syrup
  • 0.5 - Orange Essence
    juice only
  • 300 ml Rice Milk
  • 0.5 tsp Salt
  • 1 handfull SuperValu Goodness Pistachio Nuts
    roughly chopped
  • 0.5 medium SuperValu Orange
    zest only, organic if possible as non-organic ones are waxed
  • 1 handfull SuperValu Orange
    slices, to serve
  • 1 handfull SuperValu Raspberries
    to serve
  • 1 tbsp SuperValu Sunflower Oil
    for cooking
For the Orange and Pistachio Yogurt
  • 200 g Yogurt
    of choice, use coconut or soy for dairy-free options
For the Pancakes:
  • 200 g Buckwheat Flour
    or flour of choice, wholemeal will be higher in fibre


  1. To make the orange and pistachio yogurt, put the yogurt in a mixing bowl, squeeze in the orange juice, add the maple syrup and turmeric and mix together. Sprinkle the pistachios on top and mix them through the yogurt. You can roughly chop some orange chunks if you have any extra oranges and add them for more texture if you like. 
  2. Put all the pancake ingredients except the oil in a blender and blend until smooth. The batter should look purple or pink. Heat a non-stick pan over a high heat until it gets nice and hot, then turn down the heat to medium. 
  3. Pour a tiny amount of oil on the pan and spread to cover the pan. Use a piece of kitchen paper to wipe up any excess oil so that only a thin covering of oil remains on the pan. 
  4. When the oil is hot, pour in enough batter to make a thin, medium-sized pancake. We usually make them medium-sized because they are easier to flip. When bubbles start to form in the middle and the edges are firm, flip the pancake over and cook the other side until it’s golden brown. Transfer the cooked pancakes to a plate and cover with a clean tea towel to keep warm. Make the rest of the pancakes the same way until all the batter is used up. 
  5. To serve, put the yogurt and extra fruit on top of each pancake, roll them up and enjoy!

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