Name: Ombré Berry Pancakes
Ingredients: 1 1/2 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; 1 1/2 tablespoons maple syrup, coconut sugar, natural cane sugar, or other sweetener, divided; 1 1/2 tablespoons melted coconut oil or butter, divided; 1 1/4 – scant 1 1/2 cups of almond milk or other milk of choice, divided; 1/2 teaspoon vinegar, divided (for the colored batter); fresh berries, for serving; maple syrup or powdered sugar, for serving; 1/3 – 1/2 cup mashed raspberries, fresh or thawed from frozen; 1-2 teaspoons grated beetroot, optional (for darker pink color); 1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen

Description

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

Ingredients

Scale

1 1/2 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 Flourone !important;margin: 0px !important” src=”//ir-na.amazon-adsystem.com/e/ir?t=wifemamafoo0c-20&l=am2&o=1&a=B00SHY3IAA” alt=”” width=”1″ height=”1″ border=”0″>), divided
3 teaspoons baking powder, divided
few pinches of salt, divided
1 1/2 tablespoons maple syrup, coconut sugar, natural cane sugar, or other sweetener, divided
1 1/2 tablespoons melted coconut oil or butter, divided
1 1/4 – scant 1 1/2 cups of almond milk or other milk of choice, divided
1/2 teaspoon vinegar, divided (for the colored batter)
fresh berries, for serving
maple syrup or powdered sugar, for serving

To make pink ombré:

1/3 – 1/2 cup mashed raspberries, fresh or thawed from frozen
1–2 teaspoons grated beetroot, optional (for darker pink color)

To make purple ombré:

1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen

Instructions

Each recipe makes either pink or purple ombré pancakes. To make both, double the recipe.
Take three medium mixing bowls and in each bowl place: 1/2 cup flour, 1 teaspoon baking powder, pinch of salt, 1/2 tablespoon sweetener of choice, 1/2 tablespoon oil. (I find it easier to divide the ingredients amongst three bowls instead of trying to eyeball three even portions later.)
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.
Into the first bowl with plain batter, add 1/2 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.
Into the second bowl, add 1/3 cup milk mixed with 1/4 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 1/4 cup mixed with 1/4 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.
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 1/4 cupfuls onto the hot griddle. Flip when bubbles begin to appear on the surface of the pancake. Repeat with remaining batter.
To serve, stack pancakes by color and top with fresh berries and maple syrup or powdered sugar.

Category: Breakfast, Dairy-Free, Gluten-Free