Description
Delight in vibrant and naturally colored Blue Pancakes made with oat flour and blue spirulina powder, free from artificial coloring. These fluffy pancakes offer a nutritious twist with coconut milk and a hint of vanilla, perfect for a healthy and visually stunning breakfast.
Ingredients
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Dry Ingredients
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup plain coconut milk
- 2 Tablespoons granulated sugar (or more by taste)
- 1/2 teaspoon vanilla extract
- 1 teaspoon blue spirulina powder (or more for darker blue color)
For Cooking
- 1 Tablespoon unsalted butter
Instructions
- Combine Dry Ingredients: In the first bowl, add oat flour, baking powder, and salt. Whisk thoroughly to ensure an even mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, coconut milk, sugar, and vanilla extract until the mixture is smooth and well combined.
- Integrate Ingredients: Gradually add the dry ingredients into the wet ingredients. Stir gently until the batter becomes smooth with only a few lumps remaining; avoid over-mixing to keep pancakes tender.
- Add Blue Spirulina: Incorporate the blue spirulina powder by mixing gently until it fully dissolves and the batter exhibits a consistent blue hue.
- Prepare Pan and Cook: Heat a nonstick pan over medium heat and grease it lightly with unsalted butter. Pour spoonfuls of batter onto the hot pan, cooking each pancake for 2-3 minutes. Flip halfway through when bubbles appear on the surface and edges look set. Cook until golden and fully cooked through.
- Serve and Enjoy: Once cooked, serve the pancakes warm as a beautiful and healthy breakfast treat.
Notes
- Do not over-mix the batter to maintain light and fluffy pancakes.
- For a deeper blue color, increase the amount of spirulina powder.
- Cook pancakes on low to medium heat to preserve the vibrant color.
- This recipe yields about 6 medium-sized pancakes.
- Nutrition information is an estimate; for precise values, please use nutritional analysis tools.
