Rainbow Pancakes Nanohana Baking Mix

Rainbow Pancakes Nanohana Baking Mix

Rainbow Pancakes Nanohana Baking Mix has the yellow color like the Japanese rapeseed, or more precisely the rapeseed flower with the name Nanohana.

Why Nanohana-inspired Breakfast?

1. Embrace the charm of Sakura-iro.
2. Nature-inspired hues without chemicals.
3. Experience the delicate touch in every bite.

Indulge in Nature's Palette: Start your day with a burst of colors using our Rainbow Pancake Mix—no artificial additives. Whether opting for a vegan or traditional approach, prepare with milk and eggs or choose alternatives like oat or coconut milk with chickpea water (egg white substitute).

Key Features:

• Rainbow Pancake Nanohana Mix for a colorful breakfast.
• Nature's colors without chemicals.
• Versatile preparation: with milk and eggs or vegan alternatives.
• Simple preparation with few ingredients.
• Personalize with diverse toppings for a delightful morning treat.

Preparation for American Pancakes
You will need: 100g Rainbow Pancakes, 4 eggs (size M), 100ml milk, some cooking oil or butter for the pan. To make the delicious Rainbow Pancakes, first separate the eggs. Then mix the egg yolks and milk in a bowl, briefly with a mixer, then add the baking mix and mix to a thick batter. Now beat the egg whites until stiff and fold into the batter to make a creamy mixture. If the dough is too firm, simply add a little more milk. Then put the butter (or oil) in a small pan, spread it with a brush and let it get hot. Pour the batter into the pan in batches and bake for 2-3 minutes on each side. Be carefull to not let it in the pan for too long, because the natural colorings will fade with too much heat,

Preparation for American Pancakes
You will need: 100g Rainbow Pancakes, 2 eggs (size M), 80ml milk, some cooking oil or butter for the pan. To make the delicious Rainbow Pancakes, first separate the eggs. Then mix the egg yolks and milk in a bowl, briefly with a mixer, then add the baking mix and mix to a thick batter. Now beat the egg whites until stiff and fold into the batter to make a creamy mixture. If the dough is too firm, simply add a little more milk. Then put the butter (or oil) in a small pan, spread it with a brush and let it get hot. Pour the batter into the pan in batches and bake for 2-3 minutes on each side. Be carefull to not let it in the pan for too long, because the natural colorings will fade with too much heat,