Rainbow Pancakes: the colorful, fun pancake recipe

Healthy pancakes that are colorful and delicious? Yes, it’s possible! You’ll love these fluffy rainbow pancakes that are made with natural colors. Instead of food coloring, you’ll use vegetable puree, which not only adds a beautiful color but also adds extra nutrition too.

To make this recipe, you’ll need eggs, sugar, vegetable purees, vanilla, and flour. If you’re looking to spruce up the breakfast table or want to make the kids excited about breakfast again, then look no further than these Rainbow Pancakes. They will certainly brighten up your day. Serve with your favorite syrup and you’ll want a second helping.

How To Make Rainbow Pancakes

Beat the egg whites until peaks form. Set aside. Working in three different bowls for the different colors, mix the egg yolks with sugar and vegetable puree. Add the vanilla and water and mix.

Sift the flour into each bowl, and mix carefully using a rubber spatula. Cook and enjoy.

Tips

For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated.

To prevent them from going brown, cook over medium heat and flip before they get too dark (they should be light brown).

If you don’t have vegetable puree, you can use a few drops of gel liquid coloring.

To make mini pancakes, pour the batter into a squeezy bottle and pipe a small amount of batter into a medium-hot pan.

To make rainbow swirl pancakes, you can mix together the pancake batter (without the vegetable puree), and pour it into the medium-hot pan. Add some of the vegetable puree and use a pointy knife to swirl it through the batter.

All-purpose flour will work with this recipe. Use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour.

Keep the rainbow pancakes warm while you are cooking the rest by covering them with foil.

How To Store Rainbow Pancakes

Store the rainbow pancakes in an airtight container in the fridge for up to 4 days.

You can also freeze them for up to 3 months, just make sure to wrap them tightly in plastic wrap.

Instructions

Step 1

Step 1

Combine the sugar and egg whites and beat to form peaks.

Combine the sugar and egg whites and beat to form peaks.

Step 2

Step 2

In 3 different bowls, mix egg yolk with sugar.

In 3 different bowls, mix egg yolk with sugar.

Step 3

Step 3

Add the vegetable puree to each of the three bowls, then add water and vanilla.

Add the vegetable puree to each of the three bowls, then add water and vanilla.

Step 4

Step 4

Sift the flour into the bowls, mix, until combined.

Sift the flour into the bowls, mix, until combined.

Step 5

Step 5

Add whipped egg whites and mix, using a rubber spatula.

Add whipped egg whites and mix, using a rubber spatula.

Step 6

Step 6

Cook spoonsful of batter in a heated frying pan.

Cook spoonsful of batter in a heated frying pan.

Step 7

Step 7

Flip halfway through cooking to cook pancakes on both sides.

Flip halfway through cooking to cook pancakes on both sides.

Step 8

Step 8

Serve and enjoy!

Serve and enjoy!

Notes

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.