Description

These Romantic Brunch Ideas Pink Pancakes are simply delightful! With their irresistible flavor from the unique pitaya powder and creamy Greek yogurt, they’re quick to prepare and perfect for sharing with loved ones or enjoying a cozy breakfast at home.

Ingredients

Scale

1.5 cups all purpose flour (190g)
0.5 cup oat flour (60g)
2 tsp baking powder
1 tsp baking soda
2 tbsp freeze dried pitaya powder
0.5 tsp sea salt
1.5 cups low-fat buttermilk (355ml)
1 large egg, room temperature
3 tbsp melted coconut oil (45ml)
1 tsp pure vanilla bean paste
1 cup greek yogurt (245g)
1 cup fresh raspberries
1 tbsp edible rose petals
4 tbsp grade a maple syrup

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Instructions

In a large bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder until fully combined.
In a medium bowl, lightly beat the egg, then add in the buttermilk, melted coconut oil, and vanilla bean paste. Use room temperature eggs to prevent the coconut oil from separating.
Combine the wet ingredients into the dry ingredients, stirring gently with a spatula until just mixed; a few lumps are fine for fluffiness.
Heat a skillet on medium-low and lightly grease it with coconut oil. Pour 1/4 cup of the batter for each pancake onto the skillet.
Cook for 2-3 minutes until bubbles rise and edges look set. Carefully flip and cook for an additional 1-2 minutes.
Stack the pancakes while warm, topping generously with Greek yogurt, fresh raspberries, and edible rose petals.
Finally, drizzle Grade A maple syrup over the pancakes before serving, allowing it to soak in for flavor.

Notes

Ensure the pancake batter is not over-mixed to maintain fluffiness.
Using coconut oil helps enhance the flavor and texture of the pancakes.
For added sweetness, adjust the amount of maple syrup to your taste.

Nutrition

Serving Size: 1 pancake
Calories: 210
Sugar: 7g
Sodium: 200mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg