FLUFFY PANCAKES WITH TIGERNUT FLOUR
Did you know that adding colors to food can greatly improve your mood? And since purple is my favorite color and I find it very soothing, I decided to make these gluten-free purple pancakes.
These pancakes are easy to make and taste really good. They are also vegan, soy-free, and nut-free. For this gorgeous purple color, you’ll need pink pitaya and butterfly pea flower powder.
Serving suggestion: Serve them for breakfast or brunch. Top with berries or berry chia jam.
MEET THE INGREDIENTS
This is what you’ll need for these gluten-free purple pancakes:
White rice flour, brown rice flour, tigernut flour, tapioca flour, potato starch, agave syrup, rice milk, one ripe banana, baking powder, pink pitaya powder, and butterfly pea flower powder.
WHAT IS TIGERNUT FLOUR?
Tigernut flour is a nutritious gluten-free flour with a unique sweet taste and a slightly gritty texture. Since tigernuts are completely gluten-free, nut-free, and grain-free, this flour is also a wonderful alternative for people with certain food allergies. Because of its slightly sweet and nutty flavor, it allows you to cut back on added sugar.
It works really well in combination with other flours and starches such as white rice flour, brown rice flour, coconut flour, almond flour, tapioca flour, potato starch.
Want to know more about tigernuts? Read all about these tiny tubers in the link below:
COLOR ME PURPLE
These gluten-free purple pancakes are colored with natural food colorings – pink pitaya and butterfly pea flower powder. Have you ever tried these powders? If not, I highly recommend these! I’m sure you’ll love them just as much as I do.
PINK PITAYA
Pink pitaya, also called the Dragon fruit is rich in antioxidants, high in fiber, and has a very intense color. The powder is specially freeze-dried to preserve flavor and nutrients. It tastes great and only one teaspoon will give you a gorgeous, bright pink color.
BUTTERFLY PEA FLOWER POWDER
Butterfly pea flower powder is made by grinding organic, dried butterfly pea flowers. It’s perfect for coloring your morning smoothies, unicorn noodles, pasta, and rice, making rainbow sushi or a gorgeous blueish-purple cheesecake.
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
HOW TO MAKE GLUTEN-FREE PURPLE PANCAKES
You can find instructions and the exact measurements in the recipe card below.
- Put all dry ingredients in a medium-sized bowl (except for the pitaya and butterfly pea flower powder).
- Mix banana, 150 ml rice milk, pitaya, and butterfly pea flower powder in the blender until smooth.
- Add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.
- Brush the pan with coconut oil and preheat it under medium-low heat.
- Pour the batter into a circle (I used 1 heaped tablespoon for each pancake).
- When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
- Serving suggestion: Top with red currants.
GLUTEN-FREE PURPLE PANCAKES ARE:
- Vegan
- Gluten-free
- Dairy-free
- Soy-free
- Nut-free
- Easy to make
- Fluffy and delicious
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Purple Pancakes
Ingredients
- 80 g white rice flour
- 40 g brown rice flour
- 50 g tigernut flour
- 10 g tapioca flour
- 15 g potato starch
- 3 tablespoons agave syrup
- 150 ml rice milk
- 1 ripe banana approx. 100 g
- 1.5 teaspoons baking powder
- 1-2 teaspoons pitaya powder
- 1/2 - 1 teaspoon butterfly pea flower powder
Instructions
- Put all the dry ingredients in a medium-sized bowl (except for the pitaya and butterfly pea flower powder).
- Mix banana, 150 ml rice milk, pitaya and butterfly pea flower powder in the blender until smooth.
- Now add the banana mixture and agave syrup to the bowl with dry ingredients and mix well. Adjust sweetness if needed.
- Brush the pan with coconut oil and preheat it under medium-low heat.
- Pour the batter into a circle (I used 1 heaped tablespoon for each pancake).
- When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
- Top with red currants.
* The nutritional information provided is calculated automatically and should be used as an estimate.
3 comments
Need this recipe
Very grateful, for these sumptuous recipes, love to try these different flours, they seem to be right up my Street, just wat Doctor ordered
Thank you so much, Dorothy! So glad you like my recipes. I hope you have a great week ahead!