Add some color and whimsy to your breakfast with this rainbow pancake cereal recipe! Make it for St. Patrick’s Day, Easter, birthdays, and anytime you want a bowl full of teeny-tiny multi-colored pancakes.
2teaspoonspure vanilla extract or imitation vanilla flavor
1 ½cupall-purpose flour
½cupwhite sugar
3teaspoonsbaking powder
¼teaspoonsalt
food coloring of your choice(we used pink, blue and green)
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Instructions
Add the milk, eggs, butter, oil and vanilla to a medium size bowl and whisk to combine.
Whisk the flour, sugar, baking powder and salt together in a large bowl then pour the wet ingredients in.
Stir just until combined and let it sit for 10 minutes then stir 2-3 more times before dividing the batter between 3 small bowls (or more if using more colors).
Add 3-4 drops of food coloring to each bowl and stir to combine then add more food coloring as needed to reach your desired color.
Heat a large non-stick skillet over medium heat and spray with non-stick spray if needed.
Use a spoon to make tiny dots all over the pan with one of the colors then flip them over after 1-2 minutes or whenever you see little bubbles start to form. (You can also pour the batter into small Ziploc bags and cut a pin size hole in the bottom for more control.)
Let them cook for another 30 seconds or until golden brown, and remove from skillet.
Repeat the process with the remaining colors until all of the batter has been used.
Serve with freshly chopped strawberries, blueberries and syrup if desired.
Notes
Leftovers can be refrigerated in an airtight container for up to 3 days.
If you’d like to freeze them, arrange in an even layer on a parchment-lined baking sheet and pop them in the freezer until they’re frozen solid. Transfer the frozen pancake cereal to an airtight container or freezer bag.
Reheat in a 350ºF oven for about 5 minutes (you’ll need a bit longer if it was frozen), or pop it in the microwave for a few seconds at a time until it’s warm