It all started when I saw Katie's Vegan Cool Whip. I immediately tossed some coconut milk into the fridge and started contemplating what to put in on. (The cool whip is amazing by the way! It didn't turn out very thick, but that's completely fine because the taste is incredible! Every time I go by my fridge, I take a spoon and have a spoonful... not even kidding.) I was originally going to put it on oatmeal, but then pancakes entered my mind. But what kind of pancakes? Chocolate, plain... enter visions of sprinkles dancing in my head. The deal was sealed - I mean, there's no way I can say no to sprinkles. ;) So I used Katie's Strawberry Shortcake Pancakes as a base, and Confetti Pancakes were born.
Adapted from Katie's Strawberry Shortcake Pancakes
1/3 cup brown rice flour (or other flour if desired)
1 tablespoon wheat germ
1 tablespoon rolled oats
1/2 teaspoon baking powder
1 teaspoon sprinkles
1/3 cup almond milk (I actually used a mixture of almond milk and water because I ran out of almond milk)
1 tablespoon applesauce
1/2 teaspoon vanilla extract
4 drops stevia (or you could use agave or sugar, to taste)
Katie's Vegan Cool Whip
Combine the flour, wheat germ, oats, baking powder, and sprinkles in a small mixing bowl. Add the remaining ingredients and stir until the mixture is well combined, but don't over mix. Cook on a pre-heated, non-stick skillet for a few minutes on each side. Layer with Katie's cool whip.