No Dye Rainbow Pancakes
This fluffy stack is the perfect, colorful addition to the brunch table. With simple base ingredients, such as cozy vanilla and sweet sprinkles of cinnamon, the whole family will be asking for more of these, until they are gone. Set aside less than fifteen minutes of your morning, and enjoy this bright, beautiful meal with any of your favorite toppings! They’re all made in just two bowls and one skillet for minimal cleanup — more time for eating, enjoy!
Directions:
In a medium-sized bowl, combine the pancake mix, milk (start with 3/4 cup), and water.
Stir in the seeds, vanilla, and cinnamon, and add the remaining milk, if needed.
Lightly grease a skillet with coconut oil, then place it over a burner on low-medium heat.
In a small bowl, place about one-fifth of the batter in it, then stir in the beetroot powder until the batter is red. Scrape out all of the red batter onto the skillet into a pancake shape. Flip when there are bubbles on top, then transfer to a serving plate when it is completely cooked through.
Make sure all, if not most, of the batter from the previous color is removed from the small bowl. Then, repeat this individual process with the matcha, spirulina, immunity blend (see notes), and turmeric until all the batter is used.
Top with anything from manuka honey (my favorite) to almond butter, or simply grab a fork and enjoy!
Store leftovers, if any, in an airtight container in the fridge for up to 5 days. I recommend reheating them in a skillet over the stove.
Notes:
If you do not have the immunity blend I listed, you should be able to use 1/2 tsp of both the beetroot powder and turmeric to make an orange color! The same goes for combining the turmeric and spirulina to make green, or the spirulina and beetroot powder to make purple!
Feel free to use my discount code for Wedderspoon’s manuka honey, KATESCLEANEATS, at checkout!
