Pink Pitaya Ombré Vegan Buckwheat Pancakes
Ingredients
- 4 Tbsp almond butter
- 2 Tbsp maple syrup
- 2 cup buckwheat flour
- 2 cup plant-based milk
- 1 tsp baking soda
- 4 tsp baking powder
- 1 tsp lemon juice
- Vegetable oil, for frying
- Pink pitaya powder
Preparation
In a large mixing bowl, combine nut butter, maple syrup and buckwheat flour.
Whisk in plant milk, you want the batter to have a thick but spoonable consistency, thicker batter produces thicker or fluffier pancakes.
Divide the batter into three equal parts.
The first bowl will stay plain, into the second bowl add 1 tablespoon pink pitaya powder and mix well, in the third bowl add about 2 tablespoons until desired color is achieved.
Heat non-stick pan, ladle scant 1/4 cup of pancake batter per pancake, flip when bubbles begin to appear on the surface of the pancake.
Repeat with remaining batter.
Stack them up by color and top with berries and drizzle with maple syrup.
