Fluffy Oat Pancakes with Gunam Blue Spirulina

There's something magical about starting your day with a plate of vibrant, blue spirulina pancakes. Not only are they visually stunning, but they're also packed with nutrients, making them a perfect breakfast option for those who want to eat healthy without sacrificing flavor. In this recipe, we've used oat flour for a gluten-free base, and enhanced the batter with the exceptional flavor and aroma of Sprig's natural vanilla extract, made from premium Madagascar vanilla beans.

The addition of blue spirulina powder not only gives these pancakes their unique color but also adds a superfood boost to your morning routine!


1 cup oat flour (or use your flour of choice)
1 tsp baking powder
1 tsp Gunam Blue Spirulina powder
1 egg
1/4 cup yogurt (preferably Greek yogurt)
1/2 cup milk of choice
1 tbsp Sprig Cinnamon Sugar/ honey or maple syrup (optional)
1/2 tsp Sprig Vanilla extract
Pinch of salt


1. In a large mixing bowl, whisk together the oat flour, baking powder, blue spirulina powder, and salt until well combined.

2. Mix the wet ingredients together in a separate bowl and whisk into the dry mixture.

3. Stir gently until just combined. The batter should be pourable but not too runny. Add more milk if necessary.

4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil or butter.

5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cover with a lid.

6. Cook until bubbles form on the surface and the edges look set, about 1-2 minutes. Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.

Serve the pancakes warm with your favorite toppings. Fresh berries, a drizzle of maple syrup, or a dollop of almond butter and chocolate chips pair wonderfully with these vibrant pancakes.