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Blue Pancakes

by Nensi Beram
8 comments

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Blue Pancakes

GLUTEN-FREE VEGAN PANCAKES

For these blue pancakes, I went with a wholesome mix of buckwheat and rice flour. To get this gorgeous deep blue/purple hue, I added butterfly pea flower powder – a 100% natural food coloring.

Serving suggestion: Serve them for breakfast or brunch. Top with chocolate sauce and blueberries.

Makes approx. 15 pancakes.

MEET THE INGREDIENTS

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • Fine buckwheat flour
  • White rice flour
  • Agave syrup
  • Rice milk
  • Butterfly pea flower powder
  • Baking powder

BUTTERFLY PEA FLOWER POWDER

Butterfly pea flower powder is made by grinding organic, dried butterfly pea flowers. This powder is perfect for coloring raw cheesecakes, morning smoothies, pasta, rice, pancakes. It has a gorgeous blueish-purple hue.

An interesting fact about this powder is that it turns purple as soon as the pH balance of the tea changes. Mix in a little bit of lemon juice or lime juice and see what happens – it will change its color to purple/pink. Mix in some baking soda to your now purple/pink drink and stir it, and it’ll instantly change back to blue color.

Want to know more about natural food colorings? Check out the link below:

A quick guide to natural food colorings

Butterfly Pea Flour Pancakes

HOW TO MAKE BLUE PANCAKES

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

PANCAKES

  • Place buckwheat flour, white rice flour, butterfly pea flower powder, and baking powder in a medium-sized bowl.
  • Add 160 ml rice milk and 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 rice milk.
  • Brush the pan with coconut oil and preheat it under medium to medium-low heat.
  • Pour the batter into a small circle (I used 1 tablespoon for each pancake). When the pancakes start bubbling a bit and the bottom is lightly browned, flip them over and cook briefly on the other side.

CHOCOLATE SAUCE

  • Melt chocolate with 1 tablespoon coconut oil over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.

SERVING SUGGESTION

  • Serve pancakes with chocolate sauce and top with blueberries and mint leaves.
NOTE ON COCONUT CREAM

Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

BLUE PANCAKES ARE:

  • Vegan
  • Gluten-free
  • Dairy-free
  • Soy-free
  • Easy to make
  • Colorful and fun
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Butterfly Pea Flour Pancakes

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Blue Pancakes

Blue Pancakes

Nensi Beram
Vegan and gluten-free blue pancakes colored with butterfly pea flower powder. An easy pancake recipe for any day of the week.
Prep Time 10 mins
Cook Time 30 mins
Cuisine Gluten-free, Vegan

Ingredients
  

Pancakes

Chocolate sauce

Instructions
 

Pancakes

  • Place buckwheat flour, white rice flour, butterfly pea flower powder, and baking powder in a medium-sized bowl.
  • Add 160 ml rice milk and agave syrup, and mix briefly with a hand mixer until well combined. Adjust sweetness.
  • If the batter is too thick, add 1 extra tablespoon rice 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.

Chocolate sauce

  • Melt chocolate with 1 tablespoon coconut oil over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  • Add coconut cream, melted chocolate, and agave to the blender and blend briefly until smooth.

Serving suggestion

  • Serve pancakes with chocolate sauce and top with blueberries and mint leaves.

Notes

NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. 
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword blue pancakes, butterfly pea flower recipes, easy pancake recipe, gluten-free blue pancakes

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8 comments

Darcel September 4, 2020 - 12:11 pm

Looks great! Not “nut-free” though – coconut cream and oil.

Reply
Nensi September 4, 2020 - 11:10 pm

Hi, Darcel! Thank you for your comment! I’ve read quite a few articles on whether it would be safe for people who follow a nut-free diet to eat coconut or coconut oil.
Many of those articles, like the one on Allergic living for example, claim that coconut allergy appears uncommon, even among those with tree nut allergies. It also states that when it comes to coconut oil, there is almost no medical literature on allergic reactions to it.

I will definitely need to do more research on this subject. Have a wonderful day!

Reply
Roni December 5, 2020 - 9:31 pm

Hi Nensi, These blue pancakes look delightful! However, I am sensitive to buckwheat. Could you recommend a substitute?

Reply
Nensi December 8, 2020 - 11:03 pm

Hi, Roni! If you don’t have issue with gluten, I’m guessing all-purpose flour would be a good substitute. For a gluten-free recipe, you could try chickpea flour.

Reply
Aubrey October 19, 2021 - 5:02 am

What are the flowers on top with the blueberries and mint? And are they edible?

Reply
Nensi Beram October 19, 2021 - 1:03 pm

Hi, Aubrey! I made this recipe long time ago so I’m not really sure about the flowers, can’t remember. Here is an article that I wrote about 13 edible varieties that you can use for decoration. Hope that helps!

Reply
Ellen January 14, 2023 - 7:59 pm

Are the nutrition facts posted for this recipe?

Reply
Nensi Beram January 18, 2023 - 8:12 pm

Hi, Ellen! No, this is an old recipe and I don’t have the number of servings to calculate it from. I’ll try and make these sometime soon so I can update nutritional info.

Reply

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