I mean, I literally dream about pancakes. Don’t you? I know I’m not the only one.
Pancakes… they’re like the perfect lazy weekend breakfast, if you ask me. Warm, fluffy, sweet — who wouldn’t want some of that. The best part? The possibilities are virtually endless. You can keep these basic or you can flavour the batter any way you’d like to satisfy your cravings.
Rise and shine folks — pancakes await!
I made this batch original because I wanted to experiment with natural colouring. And as much as I like the taste of cinnamon, sometimes the brown colour can be overpowering — you know what I mean? Add to that the fact that Christopher really isn’t as passionate about cinnamon as I am, and well, it didn’t seem like a big deal leaving it out this time.
Ombre is more than a hairstyle.
Waffles and french toast are cool and all, but ombre pancakes? That’s fancay. I started off by making 3 pancakes with no colour added, then I added 1 tsp of pink pitaya powder to the batter, scooped out 3 more pancakes and finally added another 1 tsp of pink pitaya powder to the batter before scooping out another 3 pancakes. These are just the measurements I used — you don’t need to stick to them. You can add more or less based on the colour you’re hoping to create.
No more meal prepping oatmeal for breakfast.
This recipe makes about 12-14 pancakes. While on some days, I’m sure Christopher and I could eat them all, it wasn’t the case this time. The beauty of left over pancakes? You can essentially freeze them up like Eggo’s back in the day, and just pop them in the toaster for breakfast the next day… or week! You could also use this strategy to prep your pancakes when you have time so that you can enjoy them whenever your heart desires. Now that’s a meal prep I can get behind!
This is actually how we meal prep our pancakes. This way, we get them all the same size and cook 4 at a time. Kinda funny, but it works!!!
I topped these with fresh berries Christopher picked up from the Jean-Talon market here in Montreal and naturally, smothered them in maple syrup. Coconut whip is also always a winner! What do you like to top your stack with?
Recipe: Fluffy Ombre Pancakes — Stack ’em high and watch ’em fly!
— Dry Ingredients —
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 tsp vanilla
— Wet ingredients —
- 2.5 cups dairy free milk
- 2 tbsp maple syrup (the real kind)
- Mix your wet ingredients into your dry ingredients
- On medium heat, use an ice cream scoop or large spoon to dish out the batter into 5 inch circles.
- Cook until you start to see bubbling, then flip them to the other side.
- Top them with anything you’d like and eat’m all up.
To make other ombre colours, experiment with these natural food colouring options:
- Yellow — add turmeric.
- Pink — add pink pitaya powder (or beetroot powder, but it will give the pancakes an earthy taste).
- Blue — use blue matcha or blue spirulina. Keep in mind that the blue come out a bit dark and not quite as nice as the yellow or pink. Spirulina can have a strong flavour, not always ideal for pancakes.
Coconut whip is the perfect pancake topping! Try our super-simple, 3-ingredient recipe here.