Rainbow Pancakes

By Jennifer

2 Person

15 Minutes

0 Calories

When people tell you to eat the rainbow – why not do it in the form of these stunning Rainbow Pancakes? You know I’m not a fan of nasty artificial stuff and always try to keep my dishes as healthy and wholesome as possible and these beauties are no exception! They are 100% dairy-free, refined sugar-free, colored with natural superfoods and can even be made oil-free! These are such a stunner for special occasions and, in particular, also for children! Just imagine waking up to these on your birthday morning! These Rainbow Pancakes are the perfect combination of fluffy and beautiful!

Ingredients

1/2 tsp. Antioxidant Blend
1/2 tsp. Pink Pitaya
1/2 tsp. Tropical Blend
1/2 tsp. Berrylicious Blend
1/2 tsp. Ocean Blend
1/2 tsp. Alkalizing Blend
salt
3/4 cup coconut milk
1 ripe banana (alternatively 1 Tbsp maple syrup)
1 tbsp. coconut oil (or swap with 1 Tbsp nut butter)
1 flax egg (1 Tbsp ground flax seeds + 6 Tbsp water)
1 tsp. baking powder
2 tbsp. cornstarch
1/4 cup buckwheat flour
3/4 cup oat flour

Method

01

Place the banana into a medium-sized bowl and mash with a fork. Add the coconut milk, coconut oil, and flax egg and whisk together.
02

In a separate bowl combine all the dry ingredients. Add the wet to the dry ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.
03

Separate the batter into 6 different batches and add about 1/2 tsp of each blend into the bowls. Combine and let rest for another minute.
04

Heat a pan over medium heat (if you have a non-stick ceramic pan you won't need oil - otherwise add a little bit). Add about 1/4 cup of the mixture at a time to the pan to make one pancake.
05

Once there's a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.
06

Add some nut butter, hemp seeds, and figs with a drizzle of maple syrup and enjoy!

Related Tags

Rainbow Pancakes

3.5

( By Jennifer )

01 Information

Grade easy
Serving 2 servings
Prep Time 10 Mins
Cook Time 5 Mins
Total Time 15 Mins

02 Ingredients

1/2 tsp. Antioxidant Blend

1/2 tsp. Pink Pitaya

1/2 tsp. Tropical Blend

1/2 tsp. Berrylicious Blend

1/2 tsp. Ocean Blend

1/2 tsp. Alkalizing Blend

salt

3/4 cup coconut milk

1 ripe banana (alternatively 1 Tbsp maple syrup)

1 tbsp. coconut oil (or swap with 1 Tbsp nut butter)

1 flax egg (1 Tbsp ground flax seeds + 6 Tbsp water)

1 tsp. baking powder

2 tbsp. cornstarch

1/4 cup buckwheat flour

3/4 cup oat flour

03 Method

Step 1

Place the banana into a medium-sized bowl and mash with a fork. Add the coconut milk, coconut oil, and flax egg and whisk together.

Step 2

In a separate bowl combine all the dry ingredients. Add the wet to the dry ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.

Step 3

Separate the batter into 6 different batches and add about 1/2 tsp of each blend into the bowls. Combine and let rest for another minute.

Step 4

Heat a pan over medium heat (if you have a non-stick ceramic pan you won't need oil - otherwise add a little bit). Add about 1/4 cup of the mixture at a time to the pan to make one pancake.

Step 5

Once there's a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.

Step 6

Add some nut butter, hemp seeds, and figs with a drizzle of maple syrup and enjoy!

04 Author