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healthy rainbow mini pancakes

Healthy Rainbow Mini Pancakes with Funfetti

These healthy rainbow mini pancakes are made with healthy ingredients like white wheat flour and avocado oil. Rainbow pancake cereal is naturally colored with beet root powder, turmeric, passion fruit flakes, moringa powder, butterfly pea powder, and blueberry prebiotic powder.
5 from 6 votes
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Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Course Breakfast
Cuisine American
Servings 180 mini pancakes
Calories 490 kcal

Equipment

Ingredients
  

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

Red:

Orange:

Yellow:

  • 1 tablespoon passion fruit flakes sub yellow all natural liquid dye or leave plain (pancakes look yellow)

Green:

Blue:

Purple:

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

GET MY GOLDEN MILK LATTE MIX HERE
Nutrition facts on this recipe are just an estimate and may vary based on the ingredients you choose.

Nutrition

Serving: 30mini pancakesCalories: 490kcalCarbohydrates: 53gProtein: 15gFat: 27gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 11gPotassium: 488mgFiber: 8gIron: 3mg
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