Rainbow Pancakes PT15M https://img1.recipesrun.com/201907/2019/1022/8f/7/353123/300x200x90.jpg 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! 2 servings 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
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    Rainbow Pancakes

    3.6

    ( By Jennifer )

    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!
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    Rainbow Pancakes
      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
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      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
      Jennifer Jennifer
      647 Recipes

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