Ingredients for the pancakes
-1 cup of plain white flour (I used Doves Farm gluten-free)
-2 teaspoons of baking powder
-1 cup of almond milk
-1 tablespoon of apple cider vinegar
-2 tablespoons of coconut oil
-1 teaspoon of strawberry flavouring
-Pink food colouring (Make sure its vegan)
-1 tablespoon of maple syrup
-A handful of fresh strawberries
-1 can of coconut cream
-Handful of fresh strawberries
In a large mixing bowl, combine the flour and baking powder.
In a separate mixing bowl combine the almond milk and vinegar.
Allow this to stand for 5 minutes.
Pour the almond milk & vinegar mixture, maple syrup, strawberry flavouring and melted coconut oil into the flour & baking powder mixture and combine.
Separate the pancake mixture into 3 separate bowls.
In the first bowl add a drop of pink colouring & mix.
In the second bowl, add a drop plus a little more to make a darker colour.
Leave the last bowl as it is.
You can add strawberries to the pancakes & mix (optional)
Place a large frying on the hob over a low light and lightly grease with oil.
With a large spoon or ladle, carefully pour a small amount of the mixture into the centre of the hot pan.
Leave it for a minute or so then flip. Only flip when the edges of the pancake look firm enough to flip.
Repeat this process until you have used up all of your batter and have a tower of delightful pancakes!
This will take around 10-15 minutes.
Top off with some coconut cream, fresh strawberries, flaked almonds(for added protein) and a drizzling of maple syrup!
Best enjoyed fresh & warm, yummy!
Strawberries & cream are a match made in heaven and i wanted to make some pancakes incorporating strawberry & cream.
I came up with this beautiful tower of light & fluffy pink ombre pancakes that don't only look stunning, but taste delicious. They are so yummy!
They are 100% vegan and made using natural sugars and juicy strawberries.
They're fun to make and would be perfect for pancake day. You could even serve them with dairy-free ice cream or melted chocolate...heaven!
Sunday, March 12, 2017 - 6:43pm