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Ingredients:

For the Pancakes:

• 1 cup all-purpose flour (or oat flour for gluten-free)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp blue spirulina powder
• 1 tbsp sugar or honey
• 1 egg (or flax egg for vegan)
• ¾ cup milk (or coconut milk for dairy-free)
• 1 tsp vanilla extract
• 1 tbsp melted coconut oil

For the Coconut Cream:

• 1 can full-fat coconut milk (chilled overnight)
• 1 tbsp maple syrup
• ½ tsp vanilla extract

Toppings:

• Fresh berries
• Maple syrup
• Coconut flakes

Instructions:

1. In a bowl, mix flour, baking powder, baking soda, sugar, and spirulina powder.
2. In a separate bowl, whisk together egg, milk, vanilla, and melted coconut oil.
3. Combine wet and dry ingredients, stirring until smooth.
4. Heat a non-stick pan over medium heat and lightly grease with oil.
5. Pour batter to form pancakes and cook until bubbles form on the surface, then flip and cook another minute.
6. For coconut cream, scoop the thick part of the chilled coconut milk into a bowl. Whisk with maple syrup and vanilla until fluffy.
7. Stack pancakes, top with coconut cream, fresh berries, and drizzle with maple syrup.

Pros:

✅ Naturally vibrant blue color without artificial dyes
✅ Packed with antioxidants and nutrients from spirulina
✅ Vegan and gluten-free options available

Cons:

❌ Spirulina has a slightly earthy taste
❌ Coconut cream requires overnight chilling for best texture

Would you like more breakfast, dessert, or savory recipes next? 😊

4o