Rainbow Pancakes




Rainbow Pancakes


  • •1 tsp pure vanilla extract
  • •1 1/2 tsp white or cider vinegar
  • •1 1/2 tbsp pure maple syrup
  • •1/3 cup plant-based milk
  • •1 tbsp oil OR more milk
  • •1/2 cup spelt, white, or oat flour
  • •3 tbsp rolled oats
  • •scant 1/4 tsp salt
  • •1 tsp baking powder .
  • Blue: 1/16 tsp blue spirulina
  • Indigo: 3/4 tsp acai powder
  • Red: pinch beet powder
  • Orange: 1/8 tsp turmeric
  • Green: 1/16 tsp spirulina
  • yellow: no additions .


  1. Whisk together the first 5 ingredients.
  2. Let sit 10 min or more. In a separate bowl, stir remaining ingredients.
  3. Pour wet into dry and whisk to form a batter. (If batter is too thin, just add a little extra flour until you achieve a pancake-esque batter. If too dry, add a little milk.)
  4. For fluffiest pancakes, let the batter sit in the fridge 10-15 min now before proceeding.
  5. Portion into 6 small bowls, and add the colors.
  6. Grease a skillet and place over medium heat.
  7. When the pan is hot, drop on small ladles of batter.
  8. With a spatula, flip when the edges begin to look dry.
  9. Let cook 1 additional min before removing from heat.
  10. Re-grease skillet after each set.
  11. Serve with vegan ice cream:)



Please enter your comment!
Please enter your name here