Purple Pancakes

Fran Allen

Servings

2

Prep Time

5 minutes

Cook Time

15 minutes

Category

Breakfast

Ingredients

  • 1 Beet Purple Carrot Blueberry Purée
  • 1 large egg
  • ½ cup milk (dairy or non-dairy)
  • 1 tbsp honey or maple syrup (optional)
  • ¾ cup all-purpose or whole wheat flour
  • 1 tsp baking powder
  • ¼ tsp cinnamon (optional)
  • Butter or oil for cooking

Directions

  1. In a bowl, whisk together the Cerebelly pouch, egg, milk, and honey or maple syrup (if using) until smooth.

  2. Add the flour, baking powder, and cinnamon to the wet mixture. Stir until just combined; don’t overmix.

  3. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 2–3 tablespoons of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.

  4. Stack your pancakes and serve with fresh fruit, a drizzle of syrup, or a dollop of yogurt for extra goodness.

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