Mardi Gras Pancakes

It’s Pancake Day! One of my favorite holidays of the year. I’ve been on a bit of a pancake hiatus recently, so I figured today was as good a day as any to (finally) post another pancake recipe. And since it’s Fat Tuesday, I made ’em Mardi Gras-themed. I’ve been seeing King Cakes EVERYWHERE, and I love making desserts into pancakes so this was perfect.

I pulled out all the stops for this recipe. And by stops, I mean kitchen tools. This recipe marks the first time my beloved pancake griddle and Magic Bullet were used in the Chicago apartment, which I think means that my kitchen is officially broken in. Success!

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I also planned the preparation of this recipe around the lighting in my kitchen, so I was making (and eating) these pancakes at a really weird time of the day. Like, 3 pm. Not really a meal time. Also, I’m sure any of the neighbors who happened to look out their windows and into my kitchen got a kick out of my a) huge mess, b) meticulous placement of ingredients and props, and c) taking a picture of literally every angle of the plate.

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Anyways, this recipe also features a mix from the Enjoy Life Foods Baking Mix line – the Pancake & Waffle Mix.  I think this was the first mix I tried back when I got my excitement kit last summer (it was an obvious choice). I made chocolate chip espresso pancakes that time. Yum. This time, the actual pancake flavor was much simpler, and the fanciness was all in the decoration. The cool thing about this recipe is that there are no junky, fake ingredients. The toppings – even the sprinkles – are all made from real food ingredients. Plus, I just realized that this was the 3rd ELF baking mix I’ve used for a meal in the past week. Another success!

Ok, enough of my rambling. On to the recipe. Happy Mardi Gras, y’all!

Xoxo

Mardi Gras Pancakes

Makes 2-3 servings

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For the pancakes:

3/4 cup Enjoy Life Foods Pancake & Waffle Mix

1/2 tsp cinnamon

1 tbsp oil/cooking fat, melted

3/4 cup water

For the glaze:

1/2 cup coconut butter

1 tbsp coconut oil

1 tbsp maple syrup (optional)

For the sprinkles:

1 kale leaf or some spinach

1/2 cup water, divided

2-4 blackberries

1/4 tsp turmeric

1/2 cup shredded coconut, divided evenly into 3 bowls


  1. Combine pancake ingredients and prepare according to the instructions on the Pancake & Waffle Mix box.

  2. Blend the kale and 1/4 cup water in a blender. Add 1 tsp at a time to one of the 3 shredded coconut bowls and mix until color is evenly distributed, making sure that flakes do not clump.
  3. Microwave the berries and blend with 1/4 cup water into a juice. Add 1 tsp at a time to the 2nd shredded coconut bowl and mix until color is evenly distributed, making sure that flakes do not clump.
  4. Add turmeric to the 3rd coconut bowl and mix until color is evenly distributed.
  5. Combine glaze ingredients in a high-speed blender until thoroughly mixed and in liquid form (It should be able to pour). Add  water or coconut butter as needed until you reach the desired consistency.
  6. Stack ’em high, top with the glaze and add the sprinkles.

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