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Ombré Berry Pancakes

These ombré pancakes are naturally dyed using berry puree. They’re free of dairy, eggs, and refined sugar, with a gluten-free variation included!

Ombré Berry Pancakes | Free of dairy and refined sugar with a gluten-free variation. Vegan friendly.If you’re looking for a delicious and beautiful breakfast to celebrate spring or to enjoy Easter weekend, these Ombré Berry Pancakes are a must-try! They’re naturally dyed with mashed berries and fairly simple to make, aside from mixing the batter in a few different bowls. I’ve made them with regular, spelt, and gluten-free flour, and they’ve all turned out equally delicious. 

The great thing is that these pancakes are not only pretty to look at, they’re really delicious too! I mean, that extra little bit of mixing has to be worthwhile, right?

Ombré Berry Pancakes | Free of dairy and refined sugar with a gluten-free variation. Vegan friendly.Ombré Berry Pancakes | Free of dairy and refined sugar with a gluten-free variation. Vegan friendly.This recipe is set up to make either the pink or purple ombré pancakes, but I’ve also doubled the recipe to make both colors and made a big rainbow stack, like in the picture below. Either way, they’re all berry delicious 😉 with the addition of the puree, so it’s really just a matter of choosing your favorite color. However, I will say that my kids preferred the flavor of the blueberry ones though, especially since I add a little beetroot to the pink for a more vibrant color. Even though there’s only a little, they swear they can taste it! 🙂

Ombré Berry Pancakes | Free of dairy and refined sugar with a gluten-free variation. Vegan friendly.Ombré Berry Pancakes | Free of dairy and refined sugar with a gluten-free variation. Vegan friendly.Just be sure not to overmix the batter. I found that the bowls of batter that I overworked came out much more chewy and flat than the pancakes I stirred just until the flour and liquid were combined—No need to get every little flour clump out! 

Oh, I also made them without eggs for those with allergies and all my vegan peeps out there! 🙂 They’re also free of refined sugar! If you make these be sure to tag me on Instagram so I can see your creations! Enjoy!!

Ombré Berry Pancakes
 
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These pancakes are naturally dyed using berry puree. Free of dairy, eggs, and refined sugar, with a gluten-free variation included!
Author:
Recipe type: Breakfast, Dairy-Free, Gluten-Free
Serves: 2-3 servings
Ingredients
  • 1½ cups unbleached all-purpose, spelt, or gluten-free all-purpose blend (for gluten-free I used Bob's Red Mill GF 1-to-1 Baking Flour), divided
  • 3 teaspoons baking powder, divided
  • few pinches of salt, divided
  • 1½ tablespoons maple syrup, coconut sugar, natural cane sugar, or other sweetener, divided
  • 1½ tablespoons melted coconut oil or butter, divided
  • 1¼ – scant 1½ cups of almond milk or other milk of choice, divided
  • ½ teaspoon vinegar, divided (for the colored batter)
  • fresh berries, for serving
  • maple syrup or powdered sugar, for serving
To make pink ombré:
  • ⅓ – ½ cup mashed raspberries, fresh or thawed from frozen
  • 1-2 teaspoons grated beetroot, optional (for darker pink color)
To make purple ombré:
  • ½ cup mashed blueberries and/or blackberries, fresh or thawed from frozen
Instructions
  1. Each recipe makes either pink or purple ombré pancakes. To make both, double the recipe.
  2. Take three medium mixing bowls and in each bowl place: ½ cup flour, 1 teaspoon baking powder, pinch of salt, ½ tablespoon sweetener of choice, ½ tablespoon oil. (I find it easier to divide the ingredients amongst three bowls instead of trying to eyeball three even portions later.)
  3. The first bowl will stay plain. Into the second bowl add 1 heaping tablespoon of the berry puree (either raspberry puree for pink or blueberry/blackberry puree for purple) and add the remaining berry puree to the third bowl. Don't mix yet.
  4. Into the first bowl with plain batter, add ½ cup milk and mix JUST until combined. Don't overmix. Batter should be thick, but pourable. A little more milk may be needed, depending on the flour you use.
  5. Into the second bowl, add ⅓ cup milk mixed with ¼ teaspoon of vinegar (this helps the pink/purple color to stay vibrant) and gently mix together just until combined. You may need an extra splash of milk, but the berry puree adds moisture, so I find you don't need as much milk as the bowl with plain pancakes. The third bowl will need even less milk than the second. Start with ¼ cup mixed with ¼ teaspoon vinegar, adding more milk a little at a time, until you have a thick, yet pourable batter. You want each bowl of batter to be about the same consistency. If you want your colors darker, you can add a bit more puree. Just keep in mind, the more you add, the more dense the pancakes may be.
  6. Heat a non-stick griddle or pan on the stove over medium heat and add a bit of butter or coconut oil to melt. Once melted, pour batter by ¼ cupfuls onto the hot griddle. Flip when bubbles begin to appear on the surface of the pancake. Repeat with remaining batter.
  7. To serve, stack pancakes by color and top with fresh berries and maple syrup or powdered sugar.

You may also enjoy these similar recipes:

Fluffy Gluten-Free Pancakes

Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.
Lemon Poppy Seed Pancakes with Blueberry Sauce

Lemon Poppy Seed Pancakes With Blueberry Sauce | Free of gluten, dairy, and refined sugar.
Chocolate Zucchini Pancakes

http://www.wifemamafoodie.com/chocolate-zucchini-pancakes/

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Reader Interactions

Comments

      • How do I make the puree? I’ve been trying to do these but with oatmeal, egg whites and almond milk but the puree never seems to be ok since they never get cooked 🙁 !!! Help

        Reply

        • Hi Ariana, so are you saying you use oatmeal instead of flour? It seems as if you’re using different ingredients than I tested the recipe with, so I’m not sure why it’s not cooking properly. Could there possibly be too much liquid in the recipe you’re using since you’re adding almond milk and egg whites? I’d love to try and help if you can give me more information on the recipe you’re using.

          Reply

          • Thank you Joscelyn! I use a recipe my nutritionist suggested: 3 egg whites, oatmeal, almond milk and a scoop of protein, that’s it. I smashed the berries and then strained the puree to get the color only… I do not use baking powder or so and they get well cooked in other circumstances 🙂

          • It could be the extra liquid from the berries. Have you ever had freeze dried berries? They have them on amazon and in many grocery stores near the dried fruit and nuts (like near the dates and raisins) They can be crushed into a powder and added to recipes for flavor and color but without adding the extra liquid. I’ve been using it in my frostings and cakes and it works really well! Another product good for coloring is hibiscus powder. I made a cake with it a few posts back and it gave the glaze such a beautiful color. Maybe one of these products might work better in your recipe than fresh berries. Hope it helps! Let me know if you give it a try! 🙂

  7. These are completely beautiful. What a lovely idea – I’m stealing this one to make for my sister’s birthday next month! She’ll just love them!

    Reply

  13. Oh my, those are the absolute most beautiful pancakes that I have ever seen! My kids would be over-the-moon for these. Definitely saving for a special occasion-type of breakfast.

    Reply

  15. These look so insanely good! I always top my pancakes with fruit but I’ve never put them in there batter like this! Genius. Can’t wait to make these for a fun Easter brunch!

    Reply

  20. You have the most beautiful pancakes stacks Joscelyn!!!!! I just love ombre anything and these pancakes for easter are simply gorgeous!! Love how you have used natural dyes to color the pancakes 🙂 so so pretty and beautifully photographed as well, with the same color flowers. you always put in so much thought and details to all your posts 🙂

    Reply

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