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Gluten-Free Purple Pancakes

Delicious vegan and gluten-free purple pancakes with tigernut flour. Colored with natural food colorings pitaya and butterfly pea flower powder.
Course Breakfast, Dessert, Snack
Cuisine Gluten-free, Vegan
Author Nensi Beram


  • 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


  • 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.