Vegan Purple Ombre Pancakes
Ingredients
- 190 g all-purpose flour
- 1 1/2 tbsp baking powder
- 3 tbsp erythritol or other sweetener
- 360 ml plant-based milk of choice
- 1 1/2 tbsp apple cider vinegar
- pink pitaya powder
- blue spirulina powder
Preparation
In a small bowl, mix together milk and vinegar.
Let the milk sit for 5 minutes to create a vegan buttermilk.
In a large bowl, mix flour, baking powder, and sweetener.
Add the liquid mixture to the dry ingredients and mix well.
Heat a non-stick pan and start cooking the pancakes.
Cook the first two pancakes plain.
For subsequent pancakes, add pink pitaya and blue spirulina powder to the batter to achieve the ombre effect, using 1/2 teaspoon pink pitaya powder and 1/4 teaspoon blue spirulina powder after every two pancakes.
