A fun and healthy breakfast option, ideal for un-rushed mornings with your family (kids or no kids). We love to make these Vegan Rainbow Pancakes on Sunday mornings, especially in late summer when there’s an abundance of vibrant, seasonal fruits around.
Pancakes are not just for Pancake Day! Pancakes make an exciting breakfast option when you have something special to celebrate, or perhaps just a little extra time to enjoy your first meal of the day in style.
About the Ingredients
When it comes to choosing ingredients for our Vegan Rainbow Pancakes, we like to choose the items with the lowest carbon footprint and the least packaging waste.
We love the vibrant colours and delicious sweetness that fruit adds to any meal, snack or drink. Whilst it might be possible to walk into your local superstore and select any number of colourful fruits for making the best rainbow colours, we seek out local and seasonal fruit wherever possible, first.
In England, it’s easy to grow strawberries and raspberries throughout the summer months in pots. In late summer, it’s also possible to forage for local blackberries, wild strawberries, pears, apples, plums and more.
New to foraging? Read our review of this excellent foraging course in London.
However you choose to source your fruit for these scrumptious Vegan Rainbow Pancakes, we highly recommend you avoid single use plastic punnets, commonly used for red berries especially.
Not sure how? Try using a reusable bag or box when you visit your local greengrocer or seek out a pick your own fruit farm for even more fun!
We’d love to hear about the seasonal fruits near you!
Leave us a comment at the bottom of this page telling us what you’ve found in your local trees and hedgerows, or what’s currently in season where you live.
We used to think that to make great pancakes we needed eggs. Aquafaba is an excellent egg substitute for anyone who needs or wants to avoid eggs in their diet. Egg allergies are super common in children and avoiding eggs is kinder to the environment too.
Aquafaba is simply the water from a can of chickpeas. It’s really easy to use, comes in recyclable tin cans and avoids food waste. It’s a vegan gem!
There are heaps of plant based milks to choose from so don’t feel limited. If you like your pancakes super sweet, try coconut milk. If you prefer a nutty taste, you could opt for almond milk. When it comes to our vegan breakfast recipes, we use oat milk.
We love oat milk because its flavour is super versatile; not too sweet, not too nutty. More importantly, it also has the lowest carbon footprint of all the plant based milks.
Find more plant based milks online at The Vegan Kind Supermarket.