Go Back

Superfood Rainbow Pancakes

Enhance your anethletic performance with beet infused pancakes.
Prep Time45 mins
Course: Breakfast
Servings: 8 Pancakes


  • 1 cup whole wheat flour
  • 1/4 cup coconut flour
  • 1 cup plant-based milk I like Califia Farms coconut milk
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 flax egg 1 tbsp ground flax + 2 tbsp water
  • 2 tsp beet powder
  • 1 tbsp coconut oil or any cooking spray
  • 2 tsp apple cider vinegar
  • 1 tbsp peanut butter
  • 1 tsp sea salt
  • 1 tsp vegan powdered sugar (optional)
  • 1 tbsp maple syrup (optional)


  • Add flours + baking powder to a bowl and whisk to combine.
  • Create flax egg - combine 1 tbsp ground flax + 2 tbsp water in a small dish. Mix then set aside.
  • In a small bowl, combine plant-based milk and apple cider vinegar. Let sit for a few minutes, then add to the bowl of flours along with the vanilla extract, peanut butter, and flax egg. If the batter is too thick, add more milk 1 tbsp at a time. If it’s too liquidy, add a bit more coconut flour 1 tbsp at a time.
  • Grease coconut oil on a large pan or griddle and start cooking your pancakes! I made 2 large ones per color, but feel free to make a bunch of tiny ones if you are serving a lot of people.
  • Stack on a plate and top with vegan powdered sugar, maple syrup, vegan chocolate chips, fresh fruit, etc.