Healthy Mini Rainbow Pancakes. Healthy mini rainbow pancakes are crisp on the outside and fluffy on the inside! Rainbow pancake cereal makes the perfect celebration breakfast for someone special!
Sometimes I wish social media would cease to exist, then other times I am thankful for the amount of recipe inspiration I can get right at my fingertips. So thank you instagram and tiktok for introducing me to pancake cereal! And since it was just pride month, I am inspired to keep my rainbow theme going with rainbow pancake cereal!
These mini rainbow pancakes are super easy to make, they just take a little bit of patience since you're making many small ones. You can also make these into regular sized healthy rainbow pancakes! Just skip the squeeze bottle, and make sure to cook them on both sides.
BEFORE YOU START: if you are making my funfetti coconut whipped cream, make sure that you put the can in the fridge the night before! This helps the hard part of the coconut milk harden more!
TIPS FOR PERFECT MINI RAINBOW PANCAKES
Mix your pancake batter well. If you have any chunks of flour, it can get stuck in the squeeze bottle cap and clog the hole when you are trying to quickly cook your batter!
Preheat your skillet. Ever wonder how to get a nice crispy pancake? The crispy edges are formed right when the batter hits a hot skillet. Make sure you are adding oil too!
Oil your skillet. This is for the same reason as above. Plus, you don't want your pancakes to stick! (Unless of course you are using a nonstick pan).
Cook till dry to the touch. You don't need to cook both sides. The pancakes are small enough to cook through from one side!
Chill your coconut milk. This allows you to get a hard coconut cream that can whip into a nice coconut whipped cream! Healthy and delicious.
A note on storage and reheating: Store the pancakes either in the fridge or the freezer in an airtight container. To re-crisp them, simply add them to a heated skilled again. OR, arrange them on a baking sheet and pop them in the oven. Store the coconut whipped cream in an airtight glass container in the fridge.
Frequently asked questions about natural rainbow pancake cereal.
What is the secret to light fluffy pancakes?
Baking powder, or baking soda with an acid is what makes pancakes light and fluffy. If you are using boxed pancake mix, you can always make them even fluffier by adding an extra teaspoon or two of baking powder.
Is it okay to put food coloring in pancakes?
Yes! It is totally okay to put food coloring in pancakes. If you want to dye your food naturally, either use the super food powders I mentioned above. Or, look for all natural liquid food dyes at the store. Some examples of what to look for all natural liquid food dye ingredient labels: blue spirulina, turmeric, vegetable juice (like beet for red), etc.
HEALTHY RAINBOW MINI PANCAKES INGREDIENTS
I made my rainbow pancake cereal to be a lot healthier than your average pancake. My mini rainbow pancakes are naturally colored! If you want to make them even healthier with more fiber, substitute the white wheat flour for whole wheat flour. Just keep in mind that whole wheat flour is heartier and heavier.
For the natural powders at the bottom, I included links to Amazon so you can get them too!
-White wheat flour: this has more protein and fiber than all purpose flour.
-Baking powder: look for aluminum free baking powder!
-Pink sea salt: all natural and unrefined. It is not bleached (like conventional salt is).
-Raw cane sugar: another all natural and unrefined option. Substitute honey, maple syrup, or coconut sugar.
-Vanilla soy milk: calcium, vitamin D, and protein. Substitute any other milk that you like to use for no difference!
-Local eggs: local is better in so many ways: healthier, eco friendly, support local economy to name a few.
-Avocado oil: straight from avocados, a good healthy fat source. And those healthy fats are good for your brain health and mood.
Substitute ALL NATURAL liquid food dye for any of the colors below. But, I like that these powders not only color the batter, but give you more health benefits!
-Beet root powder: for the red color and a good source of antioxidants.
-Golden milk latte mix: turmeric with black pepper (boosts absorption of the turmeric) and many other anti-inflammatory spices!
-Passion fruit flakes: made from passion fruit and they taste amazing! But, the only downside with these is that they are hard to mix in.
-Moringa powder: rich in iron, calcium, vitamins, and antioxidants. A little goes a long way.
-Butterfly pea powder: rich in anthocyanins, helping to reduce inflammation. Did you know chronic depression is linked with inflammation?
-Blueberry prebiotic powder: feeds your good gut bugs. Good gut health= good mood.
HOW TO MAKE NATURAL HEALTHY RAINBOW MINI PANCAKES
In a large mixing bowl, whisk together the 3 cups flour, 7 teaspoons baking powder, 2 teaspoons pink salt, and 2 tablespoons sugar.
Form a well in the center of the dry ingredients.
Add the 2 eggs, 2 ½ cups milk, and 6 tablespoons of oil. Whisk to COMPLETELY combine. Any small chunks of batter can easily clog your squeeze bottles.
Let the batter sit for ~5 minutes until it is bubbly:
(those bubbles are from the baking powder, which helps the pancakes rise when they cook)
Next, grab 5 different bowls and scoop 1 cup of batter into each bowl. Leaving 1 cup of batter leftover in the mixing bowl.
Whisk each of the colors into the bowls.
Beet root powder for red:
MAKE SURE YOU RINSE YOUR WHISK AFTER YOU MIX EACH COLOR!
Golden milk mix for orange:
Passion fruit flakes for yellow:
Moringa powder for green:
Butterfly pea powder for blue:
Blueberry prebiotic powder for purple:
Use a funnel to transfer your colored batter into the squeeze bottle. Make sure to rinse your funnel if you are using the same one for different colors.
Heat a skilled over medium to medium low heat with 1-2 tablespoons of oil.
1 tablespoon of oil for a smaller pan, 2 tablespoons for a larger pan. You want to make sure the pan is hot before adding the pancake batter to get those nice crispy pancake edges!
Squeeze the batter onto the pan and make sure the edges of the pancakes are not touching each other.
Cook them until bubbles form on top and they are dry to the touch. You don't need to cook both sides. Since they are so tiny, they will cook all the way through.
WATCH HOW I COOKED HEALTHY RAINBOW MINI PANCAKES
Let me know how YOU made them in the comment section below!
HOW TO MAKE UNICORN FUNFETTI COCONUT MILK WHIPPED CREAM
Now we get to the pancake cereal toppings! You can use maple syrup (the classic), OR you can make my easy and delicious coconut milk whipped cream!
Take your can of chilled coconut milk from the fridge. Scoop the hard part of the coconut milk into a mixing bowl. Either with a hand held mixer or a standing mixer fitted with a whisk attachment, beat the coconut cream on medium speed until it is fluffy.
Next, add 2 tablespoons of maple syrup. Beat again until soft peaks form. Turn the blender off and carefully fold in the funfetti sprinkles.
Love funfetti? Try my funfetti cupcakes with almond flour next!
Perfect fluffy natural rainbow pancake cereal. Such a fun brunch!
Hope you enjoy!
More healthy pancake recipes:
- Beetroot Pancakes
- Pink Pitaya Pancakes
- Blue Spirulina Pancakes
- Golden Milk Pancakes
- Healthy Funfetti Pancakes
- Green & Red (Christmas) Pancakes
- Green & Red (Christmas) Mini Pancakes
- Fluffy Almond Pulp Pancakes
If you try this Rainbow Pancake Cereal Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Healthy Rainbow Mini Pancakes with Funfetti
- squeezable condiment/sauce bottle
For the rainbow pancake batter:
- 3 cups white wheat flour sub all-purpose flour, whole wheat, or gluten free 1:1
- 7 teaspoon baking powder use aluminum free
- 2 teaspoon pink sea salt
- 2 tablespoon raw cane sugar sub coconut sugar
- 2 ½ cups vanilla soy milk sub any other type of milk
- 2 lg eggs vegan sub 2 flax eggs
- 6 tablespoon avocado oil plus extra for cooking
- 1 tablespoon beet root powder sub red all natural liquid dye
- 2 teaspoon golden milk latte mix sub yellow & red all natural liquid dye
- 1 tablespoon passion fruit flakes sub yellow all natural liquid dye or leave plain (pancakes look yellow)
- 1 teaspoon moringa powder sub green all natural liquid dye
- 1 teaspoon blue spirulina or butterfly pea powder sub blue all natural liquid dye
- 2 scoops blueberry prebiotic powder sub blue & red all natural liquid dye
For the coconut funfetti whipped cream:
- 1 13.66 oz can coconut milk 13.66 oz is just the size of the brand I use, so if the oz on yours is larger or smaller that is okay!
- 2 tablespoon pure maple syrup
- ¼ cup all natural rainbow sprinkles
- BEFORE YOU START: if you plan to make the coconut funfetti whipped cream, you will need to refrigerate the can of coconut milk overnight. This gives the hard portion of the milk time to harden more.
For the rainbow pancake batter:
- In a large mixing bowl, sift together the white wheat flour, baking powder, salt, and raw cane sugar.
- Form a well in the center of the batter. Add the soy milk, eggs, and avocado oil. Whisk together until the batter is smooth and lump free. Make sure there are no chunks of flour because this can easily get stuck in the squeeze bottle and clog it.
- Let the batter sit for ~5 minutes for the baking powder to activate.
- To color the mini pancakes: Line up 6 small bowls. Add a 1 cup scoop of the batter to each bowl. Add the powder or dye and whisk the color in until the batter is smooth. NOTE: if you are using the same whisk, make sure you rinse it between mixing so you don't end up with mixed colors, the same goes with the funnel.Use a funnel to pour the batter into the squeeze bottles.Secure the lid tightly on top of the bottle.NOTE: if you don't have squeeze bottles, you can alternatively use a piping bag or a ziplock bag with a small hole cut in the corner
- Heat a frying pan with 1-2 tablespoons of oil over medium heat.
- Squeeze small dots of the batter onto HOT greased pan. Cook until the tops of the pancakes form bubbles and are dry to the touch. Transfer to a plate to cool. Repeat this with the rest of the batter.
For the coconut funfetti whipped cream:
- Scoop the hard portion of the coconut milk into a mixing bowl. Beat with hand held mixers (or use a standing mixer with a whisk) on medium high speed until it is fluffy. Add in the maple syrup and continue to beat. You should be able to get soft peaks.
- Turn the mixer off and gently fold in the rainbow sprinkles.