Blue Plant-Based Pancakes 🥞

Here's a beautiful blue brunch in the form of pancakes stacked high and topped with fresh blueberries!


160g Flour
2 teaspoons Baking powder
6 - 7 tablespoons Agave
160ml Almond milk


Place the flour, butterfly pea flower powder, and baking powder in a medium-sized bowl. Add 160 ml of almond milk and the agave syrup, and mix briefly with a hand mixer until well combined. Adjust sweetness.

If the batter is too thick, add 1 extra tablespoon of milk. Brush the pan with coconut oil and preheat it under medium-low heat.

Pour the batter into a small circle. When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side.

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