Berry Pink GF Pancakes
Updated: Aug 4, 2020
It is not uncommon for me to debate that if by 10:30am I have not had breakfast yet, if I should just wait it out a bit longer a go for the brunch. Doesn't matter what day of the week it is, or if I'm alone or with someone. If there is even the slightest chance that I can justify pancakes/waffles/skillet hash etc. I will do so. Hence, how I came to be eating this massive stack of pancakes yesterday at 11:30am. Since it was just me they were made extra girlie by giving them a natural bright pink coloring. Topping with some warmed up frozen berries so the juices would drizzle all the way down and seeping into the maple syrup for ultimate in sweet, sticky goodness. Eye candy to follow, recipe below...
FOR PANCAKES (5-6 pancakes)
1 cup Gluten-Free Pancake Mix ( I use PC Organics Biologique Pancake Mix)
1 large egg
1 Tbsp butter, melted
3/4 cup milk (or non-dairy milk)
Pink Pitaya Supercolor Powder (I use Suncore Foods) - optional, it makes it pink!
Add all dry ingredients to a bowl and whisk until well combined.
To make pancakes (according to the amounts as original recipe is written // adjust if altering batch size), whisk 1 large egg, 3/4 cup of milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more milk.
Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook until bubbles form on top and the edges appear dry. Adjust heat as needed, I like to keep my heat low the entire time to avoid browning.
Cook for 1 or 2 minutes more until the other side is brown and the pancake feels firm when lightly pressed with a spatula.
Serve with fresh fruit, or warm up some frozen berries in the microwave quickly. Add maple syrup (obvi's) and enjoy!