Vegan Rainbow Pancakes
A couple of years ago, I made rainbow pancakes for a photo* for pride month over at Kelly Peloza Photo. I’d always thought about posting a recipe and tutorial on SBYM (because that stack of pancakes is 100% real—no camera trickery!). Now that recipe videos are a big thing, I realized that video was the perfect medium for showing how to make a giant stack of colorful rainbow pancakes.
*As a sidenote, I have this photo available in multiple sizes of prints, and magnets in the Seitan Beats Your Meat print shop if you need rainbow food artwork for your kitchen!
While not an everyday recipe, rainbow pancakes are great if you really want to impress weekend brunch guests, or make a fun breakfast for kids. The only extra step is dyeing the pancake batter every color of the rainbow which, granted, makes more cleanup, but if you do the dishes as your pancakes are cooking, it’s not too much more work.
Watch the video to see the step-by-step instructions (and cameos from Gnocchi the bunny):
The recipe is loosely based off of my basic pancake recipe, but made in a larger batch.
I just made a basic whipped aquafaba for the marshmallow fluff/whipped cream. Here is how you can make whipped aquafaba meringue. You could also try this recipe for marshmallow fluff from fellow “seitan” blog, Seitan is My Motor.
Get the recipe:
- 4 cups flour
- 2 tablespoons baking powder
- 2 tablespoons cornmeal
- 1/4 cup sugar
- 3/4 teaspoon salt
- 3 1/2-4 cups non-dairy milk
- 2 teaspoons vanilla extract
- 2 tablespoons melted vegan butter
- Food coloring
- Vegan whipped cream or marshmallow fluff
- Vegan rainbow sprinkles
- Maple syrup
- Combine all dry ingredients, then stir with a whisk.
- Make a well in the middle and add non-dairy milk, vanilla, and vegan butter. Stir until almost combined. Add more milk if the batter is too thick.
- Divide your pancake batter into 6 small bowls and make red, orange, yellow, green, blue, and purple batter with the food coloring.
- Preheat your skillet or cast iron pan at medium heat, then rub some margarine on one of the pans and melt the rest in the other. Pour melted margarine into the pancake batter and stir until combined.
- Drop by large spoonfuls or pour batter onto the pan and flip when bubbles start to form. Repeat until all the batter is gone.
- Serve with whipped cream or marshmallow fluff, rainbow sprinkles, and maple syrup.
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