Fluffy Stack of Vegan Purple Ombre Pancakes
Ingredients
- 190 g all purpose flour
- 1+1/2 tbsp baking powder
- 3 tbsp erithritol (or other sweetener)
- 360 ml plantbased 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; it will become a sort of vegan buttermilk.
In a large bowl, mix flour, baking powder, and sweetener.
Add the liquid mixture to the dry ingredients and mix well.
Heat up a non-stick pan and start cooking the pancakes.
Cook the first two pancakes plain, then add pink pitaya and blue spirulina powder to the batter to achieve the ombre effect; add 1/2 tsp pink pitaya powder and 1/4 tsp blue spirulina powder after each two pancakes.
