Vegan Rainbow Pancake Stack

I absolutely had to share a recipe with you guys! These are completely vegan friendly and taste super delicious.

Think layers of fluffy, flavourful rainbow pancakes covered in maple syrup and berries. A perfect way to start anyone’s day .
Ingredients ( for the main base)
170g plain flour
3 tablespoons of coconut sugar
1 teaspoon of salt
2 teaspoons of baking powder
2 tablespoons of apple cider vinegar
2 tbsp melted coconut oil
300ml Almond milk (or any vegan milk alternative of your choice)
2 teaspoons of vanilla essence/extract
berries to serve ( for the different colours)
1 tablespoon of Matcha
1 tablespoon of (each) Beetroot & Raspberry Juice
1 tablespoon Turmeric
1 tablespoon Vanilla and Macadamia Nut Butter
1 tablespoon Espresso Nut Butter
1 tablespoon of Acia Powder
1 tablespoon of cocoa powder
1 Tablespoon of Lucuma Powder
Method
Using an electric whisk, add all of your wet ingredients first, and whisk for 3-4 minutes until foamy and fluffed up. Using a sieve, add all of your dry ingredients and gently fold together.
Separate your batter equally into eight bowls and add each of the ingredients into each bowl. Stir until combined.
In a non-stick frying pan, add coconut oil and add about 30g of pancake batter into the frying pan. ( about half of your batter per bowl, so you should have two pancakes per bowl.) Leave to fry until the pancake starts to bubble -this should take around 1 minute per side. Repeat until you have 16 pancakes.
To serve, stack them high, add your favourite berries, vegan cream and maple syrup.

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