Vegan Rainbow Pancakes

Posted by in Cooking, Pancakes, Sweets | 0 comments












Hello & Happy Friday!







I love to have a bucket list for everything. Travel, activities, but especially, food! One of the many recipes that’s been on my radar for years is these rainbow pancakes. I love color in food, but of course hate the limitations that we have when opting for natural food coloring. However, today there are a handful of options to choose from and there are actually many ways to achieve vibrant color through simply utilizing food. 


I’ve had these natural dyes a company sent me for over a year now. Once I was aware that it was Gay Pride week in D.C., that was my cur to finally to test this concept! Natural dyes can be pricey, but there is actually a website that offers a variety of colors in large portions that provides much better value. (Stay tuned for the deets)


The biggest obstacle and downside to working with color, is that it colors everything. You your clothes, your counter, and depending on the countertops you have it can permanently dye them even with utilizing natural dyes. 







What I love about these pancakes, is everything! It’s still a quick pancake concept, you can make without bananas (I typically use them to create natural sweetness), perf for kids, aesthetically pleasing, can be packed with nutrients, perf for any season, great for entertaining, and you can speed up the process and make them more uniform by using these baking trays if desired. 



If you’re wanting to finally give vegan Rainbow Pancakes a try, this is the most seamless recipe and the cleanest process!







Why this recipe rocks: 



Minimal ingredients 



Great for kids

Utilizes natural dyes

Perf for any season




























Recipe Tutorial




Yields 8-10 pancakes

Vegan Rainbow Pancakes

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup maple syrup, or 2 tablespoons granulated sugar
  • 1 tsp vanilla extract
  • 2 tablespoons coconut oil, melted and cooled slightly
  • 1 cup vanilla almond milk or other non-dairy milk
  • 1 tablespoon coconut oil for cooking
  • Natural Dyes (see notes for alternatives, I used wheat grass powder for green) 
  • Other: Mini pans (I used Wilton to create uniformity, but you do the traditional method w/skillet)


  1. Whisk together the dry ingredients in a large bowl. Whisk the wet ingredients together in a separate bowl. 
  2. Add the wet ingredients to the dry and whisk until smooth. Don't over combine. With a measuring cup scoop 1/2 a cup and add the natural dye to achieve desired color. 
  3. Set the oven to 350. Grease the mini pans or heat a pan over medium heat/high heat.
  4. Bake for 5-7 minutes or until firm. Allow to cool, then remove, or fry the pancakes for 2 to 3 minutes per side. Once bubbles start to appear, that means it's time to flip.


Other color options: Red and pink: beet juice, beet powder, pomegranate powder, dragonfruit Green: wheat grass or spiraling Blue: blue algae Yellow: turmeric










Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.