Rainbow Pancakes
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml.
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • ¾ cup oat flour
  • ¼ cup buckwheat flour
  • 2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1 flax egg (1 Tbsp ground flax seeds + 6 Tbsp water)
  • 1 Tbsp coconut oil (or swap with 1 Tbsp nut butter)
  • 1 ripe banana (alternatively 1 Tbsp maple syrup)
  • ¾ cup coconut milk
  • pinch of salt
  • ---
  • ½ tsp Unicorn Superfoods Alkalizing Blend
  • ½ tsp Unicorn Superfoods Ocean Blend
  • ½ tsp Unicorn Superfoods Berrylicious Blend
  • ½ tsp Unicorn Superfoods Tropical Blend
  • ½ tsp Unicorn Superfoods Pink Pitaya
  • ½ tsp Unicorn Superfoods Antioxidant Blend
  1. Place the banana into a medium-sized bowl and mash with a fork.
  2. Add the coconut milk, coconut oil and flax egg and whisk together.
  3. In a separate bowl combine all the dry ingredients.
  4. Add the wet to the dry ingredients and combine until you got a smooth mixture. Place in the fridge for 5 minutes.
  5. Separate the batter into 6 different batches and add about ½ tsp of each blend into the bowls. Combine and let rest for another minute.
  6. Heat a pan over medium heat (if you have a non-stick ceramic pan you won't need oil - otherwise add a little bit). Add about ΒΌ cup of the mixture at a time to the pan to make one pancake.
  7. Once there's a few bubbles building you can carefully flip the pancake (usually takes about 20 seconds). Let cook for another 30 seconds and transfer to a plate. Repeat this step until the batter is gone.
  8. Add some nut butter, hemp seeds, and figs with a drizzle of maple syrup and enjoy!
Recipe by The Tasty K at https://www.thetastyk.com/2018/11/24/rainbow-pancakes/