Berry Pancakes

By Jennifer

4 Person

25 Minutes

0 Calories

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.

Ingredients

1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen
2 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 serving
1/2 tsp. vinegar, divided (for the colored batter)
1 1/2 cups almond milk or other milk of choice, divided
1 1/2 tbsp. melted coconut oil or butter, divided
1 1/2 tbsp. maple syrup, coconut sugar, natural cane sugar, or other sweetener, divided
1 1/2 tbsp. salt, divided
3 tsp. baking powder, divided
1 1/2 cups unbleached all-purpose, spelt, or gluten-free all-purpose blend, divided

Method

01

Each recipe makes either pink or purple pancakes. To make both, double the recipe.
02

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.)
03

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.
04

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.
05

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.
06

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.
07

To serve, stack pancakes by color and top with fresh berries and maple syrup or powdered sugar.

Related Tags

Berry Pancakes

3.6

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

1/2 cup mashed blueberries and/or blackberries, fresh or thawed from frozen

2 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 serving

1/2 tsp. vinegar, divided (for the colored batter)

1 1/2 cups almond milk or other milk of choice, divided

1 1/2 tbsp. melted coconut oil or butter, divided

1 1/2 tbsp. maple syrup, coconut sugar, natural cane sugar, or other sweetener, divided

1 1/2 tbsp. salt, divided

3 tsp. baking powder, divided

1 1/2 cups unbleached all-purpose, spelt, or gluten-free all-purpose blend, divided

03 Method

Step 1

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.

04 Author