Sift the flour, baking powder, sugar, and salt in a large bowl. Whisk it to combine.

Add egg, lemon juice, and yogurt to the dry ingredients. Whisk until the batter is smooth.

Divide the batter into two bowls. Add green food coloring to one bowl and purple food coloring to the other. Mix each until the color is evenly distributed.

Heat a non-stick pan over medium heat with a few drops of oil.

Once the pan is hot, drop about 1 tablespoon of batter for each pancake. Cook for 2-3 minutes on each side or until golden brown.

Repeat until all the batter is used. Add more oil to the pan if necessary.

(Prepare the day before) In a saucepan, cook the cook&serve pudding mix with milk and cocoa powder according to the package instructions.

Immediately after cooking, cover the pudding with plastic wrap, placing the wrap directly on the surface of the pudding to prevent skin from forming.

Let the pudding cool overnight in the refrigerator.

The next day, beat the heavy whipping cream with sugar until stiff peaks form.

Mix with electric mixer cooked pudding with the whipped cream until well combined.

Place a green pancake on a serving plate, then add a small amount of chocolate cream on top.

Place a purple pancake on top of the chocolate cream. Repeat the layering process, occasionally adding gummy worms between the layers.

Once the pancake tower is assembled, use a piping bag to create decorative patterns with the remaining chocolate cream on the top.

Finish with a sprinkle of rainbow sprinkles for a colorful touch.