Weekends are always a great time to enjoy pancakes. Truth be told I could eat them all day, any day. I love to double or triple this recipe so we have a nice big batch to get us through the week. This is a very allergy friendly recipe that does not include any nut flours/milk, soy, eggs, wheat, or regular milk or dairy for that matter. Get creative with different veggie or fruit powders to mix things up.
- 1 cup all purpose gluten free flour
- 1 TBSP baking powder
- ¼ tsp celtic sea salt
- 1 cup water (gauge your preference of thickness - I prefer about ¾ or less)
- 2 TBSP Olive Oil or Avocado Oil
- 2 TBSP Maple Syrup
- 1 TBSP Vanilla Extract (can use less if preferred)
- Oil to grease your pan
- Beet Root Crystals a (depending on how dark or light you want the colour of your pancakes to be determines how much you use).
- In a large mixing bowl add all dry ingredients and stir until combined
- Mix in all the wet ingredients into the bowl of dry ingredients (add water sparingly until desired consistency is reached).
- To create an ombre effect, you will gradually darken the batter with the beetroot powder.
- (If you prefer less dishes, one bowl can be used, otherwise divided the batter into 3 separate bowls)
- Heat frying pan/skillet over medium to low heat with desired cooking oil to grease.
- Start out with a batch of plain pancakes first. Cook the desired amount, depending how many you would like for each ombre layer.
- The pancakes will take a couple minutes each side, gauge it by the heat of your pan
- For the first beetroot ombre layer, take about 1 tsp of powder and mix it into the pancake batter until combined. Follow the steps above until you have made enough for your second layer
- For the second beetroot layer, add in additional beetroot powder until you have the desired darker colour
- Continue using the remaining batter until finished. You may require additional oiling of your pan in between
- Layer your pancakes in the desired colour combination, lightest to darkest and they are ready to enjoy!
The sky is the limit for how you can top these pancakes, I enjoy using seed butter and maple syrup. Jam or fresh fruit is another great option. If you have extra time you can also whip up dairy free whip cream – coconut milk if tolerated makes a really nice creamy whipped topping.
Recipe adapted from https://cookieandkate.com/