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!

Purees:

1 cup fresh or frozen blueberries

1, 15oz can mandarin oranges – drained

-Purees (from above)

1. Use your favorite batter recipe and once made divide into three separate bowls.
2. Add 2 Tbsp. of each puree to the batter and mix.  
3. Make pancakes large enough to use your cookie cutters.  
4. 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!

~Ally