I'm a recipe developer. So I've seen cookies cooked in cookies. I've seen pie-flavored jelly shots. I've seen homemade pop-tarts stuffed with candy bars and And mason jars of cake, packed to the gills with a ribbony swirl of rainbow colors.
So, we decided to simplify. Why not create a recipe, a really simple, beautiful recipe, that offers up the same amount of eye-catching glory, without all the unnecessary...crap? And thus, this pretty-and-perfect, all-natural gluten-free Rainbow Pancake Cake was born.
You'll need two bowls, gluten-free pancake mix, a bit of baby food. And 20 minutes. That's it. Get your rainbow on!
RAINBOW PANCAKE CAKE
Naturally-colored pancakes use baby food to get their hue. (Yes, baby food!) This simple recipe takes less than 20 minutes to make and tastes absolutely delicious!
Heat a nonstick skillet over medium heat. Spray with nonstick cooking spray.
In a large bowl, whisk together pancake mix, eggs, and milk. Transfer 1/2 cup of the batter to a medium bowl. Add 2-3 tablespoons of beet baby food. Whisk until combined. Spoon batter into hot skillet. Cook until bubbles form around the edges of the batter, then flip and cook on the second side until golden brown, about 1 minute. Remove pancake from pan and set aside.
Wash medium bowl out with water. Dry. Place 1/2 cup of batter in the bowl, add 2-3 tablespoons of carrot baby food. Repeat all steps above for this batch and for the corn/squash (yellow), pea (green), and blackberry (purple) batches, as well. NOTE: Add matcha tea powder, if desired, to give extra color to the green pancake.
Place purple/blue pancake on a serving platter. Wash medium bowl out with water. Dry. Whisk together 2 tablespoons Greek Yogurt and 1 tablespoon blackberry (blue) baby food in the bowl. Schmear yogurt on top of pancake. Repeat with all colors: green, yellow, orange, and pink.
Top with mini marshmallows, if desired. Slice and serve with maple syrup.