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Rainbow Pancakes

Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 99
Enjoy this colorful morning treat with your favorite keto pancake batter. To make them extra special, add on your favorite toppings!
Print Recipe


  • 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.



I used two batches of my keto pancake mix to make the batter for this recipe. But you can use any keto pancake batter you like. My coconut flour pancakes and almond flour pancakes are my top recipes.
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

Additional Info

Net Carbs: 5 g | % Carbs: 26.3 % | % Protein: 26.3 % | % Fat: 47.4 % | SmartPoints: 3
    [serving_unit] => pancakes
    [serving_size] => 3
    [calories] => 99
    [carbohydrates] => 10
    [protein] => 5
    [fat] => 4
    [saturated_fat] => 2
    [cholesterol] => 60
    [sodium] => 171
    [potassium] => 24
    [fiber] => 5
    [sugar] => 2
    [calcium] => 113

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