Fluffy Vegan Pancakes
Ingredients
- 250 g all purpose flour
- pinch of salt
- 1 tbsp rawnice blue spirulina powder
- 1 tbsp rawnice pink pitaya powder
- 10 g baking powder
- 3 tbsp sweetener of choice (I used erythritol)
- 150 g coconut yogurt
- 200-250 ml milk of choice
- 1 tsp vanilla extract
Preparation
In a large bowl mix flour, salt, blue spirulina, pink pitaya, baking powder and sweetener, but if using liquid sweetener like maple, agave, or honey, mix it with the wet ingredients first.
In a small bowl mix yogurt, milk (start with 200 ml) and vanilla, and add the liquid sweetener too if using it.
Pour wet over dry and mix well.
If the batter is too thick, add the remaining 50 ml of milk.
Heat up a non stick pan and start cooking your pancakes about 1 minute per side.
