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Ombré Berry Pancakes

Joscelyn Abreu
  • 30 minutes
  • Serves 2 to 3

INGREDIENTS

1 tsp

Beetroot

1

Berries, fresh

1/2 cup

Blueberries and/or blackberries

1/3 cup

Raspberries

1 1/2 tbsp

Maple syrup

3 tsp

Baking powder

1

Maple syrup or powdered sugar

3 pinches

Salt

1/2 tsp

Vinegar

1 1/4

almond milk or other milk, scant

1 1/2 tbsp

Coconut oil or butter

1½ cups unbleached all-purpose, spelt, or gluten-free all-purpose blend (for gluten-free I used Bob's Red Mill GF 1-to-1 Baking Flour), divided