Easy Easter Pancakes with Natural Food Coloring
Make your favorite pancakes Easter festive this year with food coloring from natural sources (like spinach, turmeric or freeze dried strawberries) and the perfect Easter cookie cutters! The kids can help with this easy recipe so they’ll have just as much fun eating them as they do making them!
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Tips for this recipe:
A good box mix - my favorite to pancake mix to use is Simple Mills Grain Free Pancake mix because they taste great and are easy to make!
Freeze ahead - if you want to have these Easter pancakes ready to go for a holiday surprise, or just want to save some time that morning, you can make these in advance and keep them in the freezer. Just heat them up a bit when you’re ready to enjoy.
Watery food coloring will affect the batter - if you use a water based mix for coloring your pancakes naturally - i.e. spinach and water for green - you’ll thin the batter out quite a bit. I like to add in some arrowroot or tapioca to the “coloring” before pouring it into the batter to help keep it thicker.
Traditional food coloring will work - making your own natural food dyes is NOT a requirement to enjoy these pancakes!
EASTER PANCAKES WITH NATURAL FOOD COLORING
Prep: 5 min Cook time: 10-15 min Total time: 20-25 min
inLifeandLittles.com - Dairy Free, Gluten Free, Grain Free
INGREDIENTS:
Pancakes:
1 box Simple Mills almond flour pancake mix
4 eggs
⅓ cup water or milk
3 Tbsp oil
Natural Food Colorings:
Ground turmeric (for yellow pancakes)
Freeze dried strawberries (for pink pancakes)
Spinach leaves (for green pancakes)
3 Tbsp water (for green pancakes)
1/2 -1 Tbsp arrowroot or tapioca flour (for green pancakes)
INSTRUCTIONS:
Make pancake mix according to box instructions.
Separate mix into 3 bowls (or however many colors you are doing)
Make your food colorings. Ground turmeric can be added as is for a yellow color. For pink, put freeze dried strawberries into a food processor and blend until you get a powder. For green, blend spinach leaves with a few Tbsp water. Then strain it into a smaller bowl to get the green water. Add in ½ Tbsp arrowroot/tapioca and mix well to help thicken. Add up to another tablespoon to keep batter from becoming too thin.
Add your food colorings into the mix and stir until combined. Start with a smaller amount and add additional for a richer color to your liking.
Make pancakes as instructed on the box, but ensure they are large enough for your cookie cutter to fit in them. This will require you to adjust your baking time a bit depending on the size you make.
As the pancakes are cooked, place them on a piece of parchment paper to slightly cool. Then use an Easter themed cookie cutter in the center of the pancake. Eat both parts!
