love the idea of cute little different colored pancakes for breakfast on Easter morning! What I don’t love is having to use dyes and coloring to get it done. So this week the wheels started turning.
How could I color the batter with food?…
Beet puree = pink
Blueberry puree = blue
Mandarin orange puree = orange
I have used beet puree in the past in pancake mix to get a nice pink color. I know what you’re thinking…
“There is no way my kid will eat pancakes made with beets…”
Wanna bet? Of the three I made, my kiddos (5 and 7) liked the pink ones the best.
Here’s what I played around with this week and came up with. When I was all done I put the extras in the freezer for another day. I also had extra puree and put that in ice-cube trays to freeze and when they were I popped the puree cubes in freezer bags so next time I make this creation, I can skip this step!
1 cup fresh or frozen blueberries
1, 15oz can mandarin oranges – drained
-Purees (from above)
- Use your favorite batter recipe and once made divide into three separate bowls.
- Add 2 Tbsp. of each puree to the batter and mix.
- Make pancakes large enough to use your cookie cutters.
- Once cool, cut out your shapes.
Enjoy the same day or save for another day.
You can easily adapt this recipe to be gluten-free by using a gluten free baking mix and it would still be great!
I hope you enjoy and let me know in comments if you try this recipe and how you liked it!