How much do you love pancakes for breakfast? Isn’t there something very decadent about tucking into a plate of fluffy yumminess – especially when they’re also a feast for your eyes! These purple pancakes definitely deliver and are easy to make with ingredients you’re sure to have at home already to save you venturing outside on a cold Sunday morning! They are made even more delicious and beautiful by the addition of SUPERGOODFRUITS wild bilberry smoothie powder AND freeze dried berries.
1 large eggs
125ml milk (you can use any milk you like)
1 cup self raising flour
1 tsp vanilla extract
1/4 cup SUPERGOODFRUITS freeze dried wild bilberries
2 tbsp SUPERGOODFRUITS wild bilberry smoothie powder
Whisk together the milk and eggs before adding the flour and combining until smooth.
Next add the SUPERGOODFRUITS berries and smoothie powder and also combining well.
Then leave to rest for about 5-10 minutes (if you can bear to wait!!)
Heat a non-stick pan over a medium heat. Add either some butter, cooking spray or coconut oil (whichever you prefer just to stop the pancake sticking).
Pour in enough pancake mixture to cover the bottom of the pan, and then however thick you like your pancakes…use a lower heat for thicker pancakes. You know they’re ready to turn over when little bubbles appear on the top and the bottoms are golden brown.
Flip them over and let the other side bronze a bit.
Repeat until you’ve finished the batter. You might need to add a little more butter (or equivalent) every 3rd pancakes.
Finally, serve with your chosen toppings – here I did vanilla quark, fresh figs and agave syrup.