I thought the girls would be little angels the other day if I made them “blue pancakes” for breakfast as requested.
Nope, they proved me wrong all morning but at least I got a lovely breakfast to enjoy between time-outs. Next time maybe I'll try pink pancakes with dragonfruit.
This recipe for blue matcha/butterfly pea pancakes is grain-free, sugar-free (sweetened only with fruit) and vegan!
Blue Matcha Pancakes
2 cups fine almond flour
1 cup arrowroot flour
1 TBSP baking powder (corn-free, aluminum-free)
1-1/2 tsp butterfly pea powder*
1/4 tsp sea salt
3 TBSP mashed banana
1/2 cup avocado oil or melted coconut oil
1 flax "egg" or regular egg
1 cup coconut milk
1 tsp apple cider vinegar
1/2 tsp pure vanilla extract
1. Whisk coconut milk with apple cider vinegar; set aside. If using flax, whisk flax with water in a small dish; set aside.
2. Mash banana in a large bowl, add all wet ingredients and stir in dry ingredients.
3. Cook in a nonstick skillet or use a perfect pancake style pan to make them even and picture-perfect.
4. Cook frozen wild blueberries in a small saucepan until warm and thickened, and pour on top!
*Check out my post on blue matcha/butterfly pea powder if you'd like an explanation of what it is!
You can eat these on a sugar detox, autoimmune protocol diet, and gluten-free/grain-free diet. They are super easy to make, versatile with any fruit and unbelievably good!