Vegan Rainbow Pancakes

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.

You may also like these 6 benefits to going vegan.

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.

Vegan Meal with The Natural Essex Girl

Seasonal Fruits

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.

Aquafaba

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!

Oat Milk

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.

Alpro Oat Milk

Order plant based milks online at The Vegan Kind Supermarket.

Print Recipe
Vegan Rainbow Pancakes
A fun and healthy breakfast option, ideal for un-rushed mornings with your family (kids or no kids).
Vegan Rainbow Pancakes
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Vegan Rainbow Pancakes
Instructions
  1. Strain and keep the the chickpea water (aquafaba) from the can.
  2. In a large jug, combine the aquafaba, milk and flour. We recommend adding a little of each at a time, and combining well using a fork. Adjust the consistency of your pancakes to suit you. If you like your pancakes thin, add a little more milk to make the mixture runny. If you prefer them thicker, add a little more flour to make the mixture less runny.
  3. Add a little oil to a frying pan, heating before adding the mixture. Add enough mixture to make your first pancake. TIP! Use a small frying pan to make perfect circles. Always apply a thin layer of mixture so that your pancakes cook well.
  4. When the mixture has changed from runny to nearly set, flip your pancake to cook the opposite side. If you wait until the mixture is nearly set to do this, you will find it easier to flip your pancake whole and maintain its circular shape.
  5. Continue flipping and cooking your pancake as desired. We like our pancakes golden brown colour on both sides, so when they look golden, then we remove them from the heat.
  6. Once the pan is empty again, add a little more oil, then add your next pancake's mixture and repeat the steps above. You may want to have more than one frying pan on the go so that you can cook two (or more!) pancakes simultaneously.
  7. Stack your pancakes on a large plate as they come off the heat. Whilst each one is cooking, wash, chop and arrange your chosen rainbow fruit around the edge of the plate.
  8. Serve and enjoy!
Recipe Notes

Depending on the fruits you choose and how juicy they are, you may also want to add a little fruit juice (we love lemon with pancakes) to make this meal perfect. If you choose lemon, go for freshly squeezed lemon juice! It tastes better and avoids unnecessary plastic waste.

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