Berry PancakesPT25Mhttps://img1.recipesrun.com/201907/2019/1022/30/5/653198/300x200x90.jpg These pancakes are naturally dyed using berry puree. They’re free of dairy, eggs, and refined sugar, with a gluten-free variation, included! If you’re looking for a delicious and beautiful breakfast to celebrate spring or to enjoy Easter weekend, these Ombré Berry Pancakes are a must-try! They’re naturally dyed with mashed berries and fairly simple to make, aside from mixing the batter in a few different bowls. I’ve made them with regular, spelled, and gluten-free flour, and they’ve all turned out equally delicious.4 servings
Ingredients:
1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen2 tsp. grated beetroot, optional (for darker pink color)1/2 cup mashed raspberries, fresh or thawed from frozen maple syrup or powdered sugar, for serving fresh berries, for serving1/2 tsp. vinegar, divided (for the colored batter)1 1/2 cups almond milk or other milk of choice, divided1 1/2 tbsp. melted coconut oil or butter, divided1 1/2 tbsp. maple syrup, coconut sugar, natural cane sugar, or other sweetener, divided1 1/2 tbsp. salt, divided3 tsp. baking powder, divided1 1/2 cups unbleached all-purpose, spelt, or gluten-free all-purpose blend, divided
These pancakes are naturally dyed using berry puree. They’re free of dairy, eggs, and refined sugar, with a gluten-free variation, included! If you’re looking for a delicious and beautiful breakfast to celebrate spring or to enjoy Easter weekend, these Ombré Berry Pancakes are a must-try! They’re naturally dyed with mashed berries and fairly simple to make, aside from mixing the batter in a few different bowls. I’ve made them with regular, spelled, and gluten-free flour, and they’ve all turned out equally delicious.
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01
Information
Gradeeasy
Serving
4 servings
Prep Time15 Mins
Cook Time10 Mins
Total Time25 Mins
02
Ingredients
1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen
Each recipe makes either pink or purple pancakes. To make both, double the recipe.
Step 2
Take three medium mixing bowls and in each bowl place: 1/2 cup flour, 1 teaspoon baking powder, a pinch of salt, 1/2 tablespoon sweetener of choice, 1/2 tablespoon oil. (I find it easier to divide the ingredients amongst three bowls instead of trying to eyeball three even portions later.)
Step 3
The first bowl will stay plain. Into the second bowl add 1 heaping tablespoon of the berry puree (either raspberry puree for pink or blueberry/blackberry puree for purple) and add the remaining berry puree to the third bowl. Don't mix yet.
Step 4
Into the first bowl with plain batter, add 1/2 cup milk and mix JUST until combined. Don't overmix. Batter should be thick, but pourable. A little more milk may be needed, depending on the flour you use.
Step 5
Into the second bowl, add 1/3 cup milk mixed with 1/4 teaspoon of vinegar (this helps the pink/purple color to stay vibrant) and gently mix just until combined. You may need an extra splash of milk, but the berry puree adds moisture, so I find you don't need as much milk as the bowl with plain pancakes. The third bowl will need even less milk than the second. Start with 1/4 cup mixed with 1/4 teaspoon vinegar, adding more milk a little at a time, until you have a thick, yet pourable batter. You want each bowl of batter to be about the same consistency. If you want your colors darker, you can add a bit more puree. Just keep in mind, the more you add, the denser the pancakes may be.
Step 6
Heat a non-stick griddle or pan on the stove over medium heat and add a bit of butter or coconut oil to melt. Once melted, pour batter by 1/4 cupfuls onto the hot griddle. Flip when bubbles begin to appear on the surface of the pancake. Repeat with the remaining batter.
Step 7
To serve, stack pancakes by color and top with fresh berries and maple syrup or powdered sugar.
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