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