Pink Pitaya Ombre Pancakes
Ingredients
- pink pitaya powder
- 250 g all-purpose flour
- 20 g baking powder
- a pinch of salt
- 3-4 tablespoons unrefined cane sugar
- 350 ml plant-based milk
- 1.5 tablespoons apple cider vinegar
- zest of one lemon
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Preparation
In a small bowl mix milk and vinegar and let the mixture sit for 5 minutes.
In a large bowl mix flour, salt, sugar and baking powder.
Add in the milk-vinegar mixture, lemon zest, coconut oil and vanilla extract and whisk to incorporate everything.
Heat up a nonstick pan and start cooking your pancakes, 2 at a time, for about 1 minute or so per side.
Leave the first 2 pancakes plain, then start adding pink pitaya powder to the batter, 1 teaspoon at a time after each 2 pancakes to create the ombre effect.
Serve the pancakes warm with your favourite toppings.
Tips
Try serving with melted chocolate and fresh raspberries for a delicious variation.
