Rainbow Pancakes | One Pot Chef

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Sift 2 cups of self-raising flour into a mixing bowl.

Add 2 teaspoons of baking powder and 1/4 teaspoon of bicarbonate soda to the flour and sift together.

Stir in 1/4 cup of caster sugar and make a well in the center of the dry ingredients.

In a separate jug, whisk together 1 egg, 2 teaspoons of vanilla extract, and 1 and 3/4 cups of milk.

Mix the wet ingredients into the dry ingredients and whisk until smooth, with no big lumps.

Divide the batter into four bowls and add food coloring to each bowl, mixing until the color is evenly distributed.

Lightly spray a fry pan with cooking oil and heat over medium heat.

Using a 1/4 cup measurer, pour batter for one pancake at a time into the pan.

Cook for 3 minutes until bubbles appear on the surface, then flip and cook for another 3 minutes.

Transfer cooked pancakes to a plate, cover with foil to keep warm, and continue cooking the rest of the pancakes.

Stack the pancakes and top with a curl of butter and warm maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens