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100 Mini Rainbow Pancakes

This 100 mini rainbow pancake recipe is a fun & colorfulway to sneak in some yummy fruits and veggies into some pretty adorable littlecakes. Your kids will love these!
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberries, Breakfast, Brunch, rainbow food
Servings: 6 Servings
Calories: 561kcal

Equipment

  • Griddle
  • Chopsticks (for pancake flipping)
  •  4 medium bowls
  • Food processor or blender

Ingredients

Pancake Batter

  • 3 cups all-purpose flour divided into four ¾ cup servings
  • 7 tsp. baking powder divided into four 1.75 tbsp. baking powder measurements
  • 2 tsp. salt 4 portions of ½ tsp. each
  • 2 tbsp. white sugar 4 portions of ½ tbsp. white sugar
  • 2.5 cups unsweetened almond milk

Natural Food Coloring Ingredients

  • 1 cup raspberries
  • 1 cup spinach
  • 1 cup blueberries
  • 1 cup blackberries
  • 2 ½ cups milk 4 portions of 5 ounces of milk
  • 6 tbsp. melted butter divided into 1.5 tbsp. per serving
  • 2 eggs, beaten divided into ½ egg per batter
  • 1 tsp. vanilla extract divided into ¼ tsps. portions

Instructions

  • Preheat oven to the lowest temperature you have.While oven is preheating,  mix all of your dry ingredients (flour, sugar, baking powder, and salt) into large bowl.Then make sure to evenly divide that larger mixture and separate it into a total of four different bowls). Set aside.
  • Preparing the purees: add the 5 ounces of blueberries, along with 5 ounces of milk, 1.5 tbsp. melted butter and ¼ of the beaten egg mixture, and the vanilla extract into your food processor. Blend until the puree turns into a smooth, rich consistency. Pour puree into a small cup and repeat this step for the rest of the produce (the raspberries,blackberries, and spinach).
  • Gently stir in one puree mixture per bowl and mix until each of the respective batters takes on the color of each of the purees. You will have a raspberry batter, a blueberry batter, a blackberry batter, and a spinach batter (don’t worry, your kids won’t be able to detect the spinach flavor!)
  • Heat a griddle to medium heat and lightly grease. With a tablespoon, take one barter, and drop teaspoon sizes of pancake mixture into your skillet and gently flip over with a small spatula (or chopsticks!) once each mini pancake begins to bubble. Quickly remove from heat once finished. Each batter should make approximately 25 miniature pancakes.Repeat this step for each of the batters.
  • Enjoy your baby pancakes in a cereal bowl and eat ‘em with a spoon! :D

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