Blue Pancakes – Prepare homemade Blue Pancakes for a fun and vibrant-colored breakfast treat! These naturally gluten-free pancakes, infused with butterfly pea powder, offer a delightful twist to your morning routine. Best of all, they contain no artificial dyes and can be whipped up in 10 minutes.
WHAT ARE BLUE PANCAKES?
Our pancakes are blue because of the addition of Butterfly Pea Powder. Other recipes use blue spirulina powder or blueberries to color them. And because they are blue, consider making red, white, and blue pancakes for the festive 4th of July treat! All you need is our Blue Pancakes, strawberry compote, and whipped cream.
WHAT YOU NEED TO MAKE THIS RECIPE
- Eggs: Along with protein, eggs provide structure and bind the ingredients together.
- Almond Milk: Milk provides needed moisture to thin out the batter.
- Oil: Use oil for moist pancakes and prevent them from sticking to the pan.
- Vanilla Extract: Vanilla extract lends sweetness.
- Brown Rice Flour: I use brown rice flour to make the pancakes, but you can substitute it with white rice flour. And if you’re not gluten-free, use regular all-purpose flour with good results.
- Butterfly Pea Powder: Butterfly pea powder or blue matcha is an antioxidant-rich herb that naturally colors our Blue Pancakes.
- Sugar: Further sweeten the pancakes with sugar. You can also use an alternative like Monk Fruit, syrup, or honey.
- Baking Powder: Baking powder adds lift to the batter, so the pancakes aren’t so dense.
- Salt: A bit of salt enhances the overall flavor of the pancakes.
SUBSTITUTIONS OR VARIATIONS
- Color the Blue Pancakes naturally with two tablespoons of Blue Spirulina instead of Butterfly Pea Powder or replace the brown rice flour and make blue corn meal pancakes.
- Replace almond milk with oat, coconut, cashew, macadamia nut, or soy milk.
HOW TO MAKE BLUE PANCAKES
The full recipe with measurements is in the recipe card below.
Whisk the eggs, almond milk, oil, and vanilla extract in a mixing bowl.
Add the brown rice flour, butterfly pea powder, sugar, baking powder, and salt; combine until smooth.
Heat a non-stick skillet or griddle over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan. Cook the pancakes for 3 minutes until it begins to bubble.
Flip and cook for another 1-2 minutes.
- If the pancake batter seems too thick and heavy, add more almond milk a little at a time until it reaches the desired consistency. On the other hand, if the batter is too thin and runny, you can sprinkle more flour to thicken it up. Keep adding the ingredients slowly until you reach the right consistency, which should be a smooth and pourable batter.
- When making pancakes using brown rice flour, it’s important to note that they tend to brown more quickly; to avoid burning, adjust the heat accordingly.
- Our Blue Pancakes recipe makes 5-6 pancakes. Consider doubling or tripling the recipe if you’re feeding a crowd because they will go quickly!
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these Breakfast favorites!
- Maple Syrup, Honey, Fig Jam Recipe
- Strawberries, Blueberries, or Raspberries
- Sugar-Free Chocolate Chips, Cocoa Nibs
- Seed or Nut Butter
- Shaved Almonds
- Full-Fat Yogurt or Coconut Yogurt
- Homemade Whipped Cream
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Should you have leftovers, store them in an airtight container; they will keep for 2-3 days.
- Freeze – Let the pancakes cool completely. Then add them to a freezer-safe container or bag. Blue Pancakes freeze for three months, but I doubt you can wait that long.
- Thaw: When you’re ready to eat, remove the pancakes from the freezer and reheat them.
- Reheat – If the pancakes are frozen, pry them apart and warm them in the microwave for a quick breakfast. You can also reheat them in the oven at 350° F (176° C) for about 5 minutes.
FREQUENTLY ASKED QUESTIONS
Why are the pancakes blue?
While you can easily add blue food coloring to change the color of the pancakes, why not get some added nutrition? Our pancakes are naturally dyed using Butterfly Pea Powder.
MORE PANCAKE RECIPES:
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- 2 eggs
- ½ cup almond milk
- 1 tablespoon oil
- 1 teaspoon vanilla extract
- 1 cup brown rice flour
- 2 teaspoons Butterfly Pea Powder
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Whisk the eggs, milk, oil, and vanilla extract in a mixing bowl.
- Add the brown rice flour, butterfly pea powder, sugar, baking powder, and salt; combine until smooth.
- Heat a non-stick skillet or griddle over medium-low heat. Once the surface is warm, use a ¼ measuring cup to pour the batter onto the pan. Cook the pancakes for 3 minutes until it begins to bubble.
- Flip and cook for another 1-2 minutes.