Ingredients:

• 200 g all purpose flour

• 1+1/2 tbsp baking powder

• 2 tbsp agave syrup/maple syrup

• a pinch of sea salt

• 360 ml plant based milk of choice

• 1+1/2 tbsp apple cider vinegar

• 1 tsp vanilla extract

• Rawnice Blue Spirulina Powder

• Rawnice Pink Pitaya Powder

• Rawnice Curcumin Powder

Directions:

1. Mix together milk and vinegar. Set aside for 5 minutes.

2. In a large bowl mix flour, baking powder and salt. Pour in the milk vinegar mixture and mix to combine. Next add in sweetener and vanilla extract and mix to incorporate them.

3. Divide batter between 6 small bowls.

4. For the first layer: just plain pancake batter.

5. For the yellow layer: add 1 tsp curcumin powder to the batter and mix.

6. For the green layer: add ½ tsp blue spirulina powder and ½ curcumin powder to the batter and mix.

7. For the pink layer: add ½ tbsp pink pitaya powder to the batter and mix.

8. For the purple layer: add ½ tbsp pink pitaya powder and ½ tsp blue spirulina powder to the batter and mix.

9. For the blue layer: add 1 tsp blue spirulina powder to the batter and mix.

10. Start cooking your pancakes on a non stick pan for about 1 minute per side. It is very important to keep the heat on low as both blue spirulina and pitaya powder are sensitive to heat and the pigment could fade away.