Pretty in Pink Pancake Cereal
Ingredients
- 1 cup (250 ml) almond milk
- 1 tbsp apple cider vinegar
- Juice and zest of 1 large lemon
- 1 tbsp maple syrup or honey
- 190g (1 1/4 cup) all-purpose flour
- 1 tbsp baking powder
- 2 tsp pink pitaya powder
- Pinch of salt
- Coconut oil
- Berries
Preparation
Start by mixing the almond milk with the vinegar, lemon juice and zest. Let the mixture sit for 5 minutes.
Mix the dry ingredients in a bowl, add the almond milk mixture to the bowl with the maple syrup and mix until just combined. Let the batter rest for 5 minutes.
Heat a non-stick pan over medium heat, melt a little coconut oil.
Pour a small amount of batter in the pan for the mini size.
Cook until the top begin to set, flip and cook the other side.
Serve the pancakes with fresh or frozen berries and a dusting of powdered sugar.
