These low-carb and keto-friendly rainbow pancakes are a real breakfast treat! They only require a little extra work and create the most beautiful stack of colorful pancakes.
When my family went on our first visit to the Sugar Factory at Foxwoods, my daughter was so excited- she wanted to try it all! She finally settled on their colorful rainbow pancakes because she thought they looked so cool.
And, as good as they were, they were huge and took days to finally finish off between my daughter, husband, and son.
Even so, as soon as we got home, my daughter was asking me how we could make those at home. She loved them! So, I got to work and was able to make a very similar rainbow pancake recipe- just low-carb friendly.
The one noticeable change I made to these pancakes was their size. I made these pancakes mini-sized so that they can be enjoyed in a more reasonable serving size. Plus, there’s no sugar added to this version!
Enjoy this colorful morning treat with your favorite keto pancake batter. You can even make them extra special by adding on your favorite low-carb toppings!
Ingredients Needed To Make Keto Rainbow Pancakes
These low-carb rainbow pancakes aren’t much different from any other kind of pancake recipe, aside from the variety of colors you will create.
Here’s what you need:
Just use your favorite pancake batter recipe. Or, you can use one of the many pancake recipes that I have created, which are all keto and low-carb!
Each recipe is made with different types of flour, so you can choose according to what you have on hand.
Besides your favorite batter, you will need to have high-quality food coloring. You can always mix certain colors to get the shades that you want.
You’ll also want plenty of toppings to dress up your rainbow pancakes afterward. I highly recommend some sliced strawberries or some keto whipped cream!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Making rainbow pancakes can be a time-consuming process, so it is helpful to have plenty of bowls for mixing the colors. Have each bowl of pancake batter ready as you cook them to make the process faster.
- Whenever you make rainbow pancakes, use a 3-inch egg ring to make well-formed circles.
- In order to avoid browning your pancakes too much or overcooking them, make sure to keep the cooking temperature very low. This will also help you to avoid becoming overwhelmed with cooking!
- Using good quality food coloring will prevent you from having to use too much. It will also not leave an aftertaste as some low-quality food colorings might. My preferred brand is Chefmaster liqua-gel food color.
How To Make Colorful Rainbow Pancakes At Home
Making these colorful pancakes is pretty much like making any other kind of pancakes, except that this recipe requires just a bit more work.
A full list of instructions on how to make these pancakes is on the recipe card at the end of this post. First, there are a few tips for guaranteed success when making these beautifully colored pancakes.
Make The Pancake Batter
Begin by mixing your pancake batter and letting it rest for a few minutes. This will help it to thicken up a bit which is what we want.
How you make the pancake batter will be different depending on what recipe you choose to use.
Mix the Colors
Since your pancake batter is ready, divide it amongst six small bowls and add in your food coloring. Making each bowl one specific color.
You can get creative and mix several colors together to get the specific shade that you want. Make sure to mix all of the colors before you begin cooking the pancakes to avoid getting distracted.
Cook The Rainbow Pancakes
Now that your colors are mixed, drop some of the pancake batter onto a heated griddle or pan. Make sure you watch the pancakes carefully and flip immediately as one side cooks.
In short, you want to avoid browning the rainbow pancakes since that will muddy the color and take away from how pretty they are.
How To Serve Low-Carb Rainbow Pancakes
These colorful pancakes can be made alongside your favorite keto breakfast dishes but are completely filling on their own. You could serve them up alongside bacon and eggs for a traditional breakfast spread.
Like any kind of pancake recipe, these rainbow pancakes can be dressed up in all kinds of tasty toppings. You can create a pancake bar with bowls of low-carb pancake toppings!
Frequently Asked Questions About Low-Carb Rainbow Pancakes
Before we get to the recipe card, here are some questions people often ask about rainbow pancakes.
How do I keep the pancakes from turning brown?
I recommend making a thicker batter and cook them slower, preventing the chances of them browning before cooking through.
At the same time, it is good to avoid using any oil or butter when cooking, as that encourages browning and caramelization.
What toppings are low-carb friendly for pancakes?
You can use plenty of butter and whipped cream on your keto-friendly rainbow pancakes. I also recommend you using peanut butter or a good sugar-free brand of jam.
You could even use sugar-free syrups and chocolate chips! My favorite brand is ChocZero! Also, don’t forget the berries, such as raspberries, blackberries, and strawberries.
What makes pancakes fluffy?
Baking powder is the real secret to getting nice and fluffy pancakes. It makes air bubbles in the batter, creating pillowy and airy pancakes.
These keto rainbow pancakes are a real treat that the whole family will enjoy. They are a fun twist on the traditional pancake while still being low-carb and keto-friendly!
This recipe is great for Sunday morning breakfast or a special brunch spread for your family.
Rainbow pancakes are fun to make and look beautiful once plated. Try them for your next special occasion, or just for fun!
Other Low Carb Recipes to Try
If you liked this recipe for rainbow pancakes, here are some other low-carb breakfast recipes that you’ll enjoy.
Enjoy this colorful morning treat with your favorite keto pancake batter. To make them extra special, add on your favorite toppings!
Recipe Video (Click on Image to Play)
Preheat oiled griddle or pan to 300°F. For stovetop, the heat should be set to medium or slightly less. It’s important not to have the cooking surface too hot or the pancakes will brown the color.
In large bowl, whisk together pancake, melted butter, and almond milk. Allow mix to sit for several minutes to thicken up. Add more milk if batter is too thick. Place ⅓ cup batter into six small bowls. Reserve remaining batter, if any, in the large mixing bowl.
Add 2-3 drops of food color into each bowl for each of the following colors: super red, sunset orange, lemon yellow, leaf green, royal blue, violet. Or, you can make orange with 1 drop red and 1 drop yellow, green with 1 drop blue and 1 drop yellow, and purple with 1 drop red and 2 drops blue.
Drop half the batter of each color onto heated griddle or pan for each pancake. Spread and flatten the batter into 3-inch circles using the back of a spoon. A 3-inch egg ring can be used to make perfect circles but should be removed before the edges of the pancakes cook or it can stick.
Cook until the edges of each pancake look dry, and bottoms are set, about 4 to 5 minutes. Then gently flip each one and cook until the other side is set, about 3 to 4 minutes more.
Dye any remaining batter in the color(s) of your choice or leave uncolored. Cook them on the griddle in the same manner as the colored batches.
A high quality food dye is recommended. Natural based dye was tested in the recipe but the color did not stick after cooking. Apparently, natural colors can react with certain foods and not hold their color.
For best results, use the weight measurement for the pancake mix instead of cups.
Coconut oil or vegan butter can be used instead of butter for dairy-free pancakes.
For best results, keep an eye on the pancakes to make sure they don’t brown. If needed, reduce temperature so they cook throughout without burning. Baking was tested instead of using a griddle or pan but the pancakes did not come out as fluffy and the top did not flatten.
A 3-inch egg ring was used to form the pancakes into well formed circles.
The cooked pancakes can be refrigerated for up to a week or frozen for up to 3 months.
Serving: 3pancakes | Calories: 99 | Carbohydrates: 10g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 171mg | Potassium: 24mg | Fiber: 5g | Sugar: 2g | Calcium: 113mg
Net Carbs: 5 g | % Carbs: 26.3 % | % Protein: 26.3 % | % Fat: 47.4 % | SmartPoints: 3
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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