Rainbow Pancakes Recipe

Name: Rainbow Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Flour, All Purpose; 3-1/2 teaspoons Baking Powder; 1 teaspoon Flax Seed; 1 teaspoon Salt; 1 Tablespoon Sugar; 1-1/4 cup Milk (2% Is Best); 1 whole Egg; 1 teaspoon Vanilla Extract; 3 Tablespoons Butter, Melted; 1 drop To 4 Drops Selected Food Coloring

Servings: persons

1-1/2 cup Flour, All Purpose
3-1/2 teaspoons Baking Powder
1 teaspoon Flax Seed
1 teaspoon Salt
1 Tablespoon Sugar
1-1/4 cup Milk (2% Is Best)
1 whole Egg
1 teaspoon Vanilla Extract
3 Tablespoons Butter, Melted
1 drop To 4 Drops Selected Food Coloring

1
In a large bowl, sift together the flour, baking powder, fkax seed, salt and sugar. Pour in the milk, egg, vanilla, and melted butter. Mix until combined.
2
Separate batter into six bowls. Add 1-4 drops of GEL food coloring into each bowl.
3
Red
4
Orange
5
Yellow
6
Green
7
Blue
8
Purple
9
(If you are a purist, Indigo as well)
10
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
11
Adapted from allrecipes.com

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup Flour, All Purpose, 3-1/2 teaspoons Baking Powder, 1 teaspoon Flax Seed, 1 teaspoon Salt, and more.

Yes, Rainbow Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rainbow Pancakes

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