#SusanCooksVegan: Blue Ombré Pancakes with Vegan Coconut Caramel

Beautify your breakfast with these Blue Ombré Pancakes with Vegan Coconut Caramel. These fun, fancy pancakes are vegan, gluten-free and require only 5 ingredients, and come in a smidge under 500 calories. Topped with a luscious caramel that is smooth and decadent and dare I say, good for you as it is full of good fats and protein.

Quick and Easy Blue Ombré Pancakes with Vegan Coconut Caramel

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
4-6 servings / 445 Calories

Tip: Make the batter the night before to have a quick and easy breakfast that will fuel your family all day long!

Blue Butterfly Pea Powder – There is something about colourful food that instantly makes food more fun and exciting. I use Blue Butterfly Pea Powder in this recipe to naturally colour the pancakes. It not only adds an eye-catching blue hue but nutrients as well.

Ingredients

For The Blue Ombré Pancakes:

4 ripe bananas
4 1/2 cups whole grain oats (gluten-free if needed)
4 cups plant milk (I prefer oat)
1 tbsp baking powder
1 tbsp Blue Butterfly Pea Powder (more if needed)
Optional: 2 tsp vanilla extract (if you enjoy this flavour)

Pancake toppings: blueberries, puffed quinoa, banana stars

For the Vegan Coconut Caramel

¼ cup coconut oil
¼ maple syrup
2 tbsp nut butter (almond, peanut or cashew)
1 tsp vanilla
Pinch of sea salt

Instructions / The Blue Ombré Pancakes:

• Add bananas, oats, baking powder, plant milk and vanilla (if using) to a blender or food processor.
• Blend on high until a smooth batter is achieved. Let sit for 4-5 minutes to thicken.
• Meanwhile, heat a griddle or non-stick frying pan over medium heat. Once hot add 1 tbsp coconut oil, plant butter or non-stick spray.
• To get the ombré effect, make 2-4 4 inch wide pancakes with regular batter, mix or blend in 1/2 tsp of blue butterfly pea powder, and continue the process until you run out of batter.
• Cook pancakes for about 3 mins or until you see the surface covered with bubbles. Use a spatula to flip and cook for an additional 2-3 mins. Turn down the heat and adding more oil if needed.
• Arrange pancakes from dark blue to light. Top with Vegan Coconut Caramel and favourite toppings.

Instructions / Vegan Coconut Caramel Sauce:

• Melt coconut oil in a saucepan over medium-high heat. Add maple syrup, nut butter, vanilla and salt.
• Stir until sauce forms (about 3-4mins).
• Store leftovers in a sealed container, refrigerated for up to a week. Reheat in a pan, skillet or microwave.

For more plant-based recipes from Susan Pratt and SusanCooksVegan recipe collection, click the link in her bio below!