Breakfast

Mini Easter Pancakes

Difficulty level: Easy
Time reguired: 1 hour +

INGREDIENTS

180 g white flour mix

1 1/2 tbsp corn flour 

2 tsp baking powder

1/4 tsp raw vanilla powder

2 tbsp melted coconut oil

2 tbsp applesauce

2 tbsp (or more) agave syrup

270 ml almond milk, or your milk of choice

1 tsp Matcha Powder

1 tsp Yellow Curcumin Powder

1 tsp Purple Sweet Potato Powder


DIRECTIONS

  1. In a bowl combine flours, baking powder and vanilla powder and mix.
  2. Add coconut oil, apple sauce, agave syrup, milk and mix well.
  3. Divide the batter into three bowls (or less – it depends on how many colors you will make).
  4. Add 1 tsp of different powder to each bowl, mix well. Note that some of the powders may change the consistency of the batter. If It’s too thick add a little milk.
  5. Heat the non-stick pan.
  6. Place the batter into squeezable bottles or use a piping bag.
  7. Reduce the heat on the pan. Start squeezing mini pancake batter on the pan. You can make mini round pancakes, and also create a bunny from the batter. Cook on the medium heat, around 1 min on each side.
  8.  Serve with your favorite toppings ( we’ve added coconut yogurt, fruits and coconut sprinkles) and enjoy!

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