Description

These Romantic Brunch Ideas Pink Pancakes boast a delightful flavor from pitaya powder and are easy to prepare, perfect for a cozy brunch, featuring vibrant toppings and a light texture.

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 all purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder until combined, ensuring no clumps remain.
In a separate medium bowl, lightly beat the egg. Add the low-fat buttermilk, melted coconut oil, and vanilla bean paste, mixing well. Use room temperature eggs to prevent hardening of the coconut oil.
Gradually mix the wet ingredients into the dry ingredients with a spatula until just combined. It's okay if the batter is slightly lumpy to keep the pancakes fluffy.
Preheat a skillet over medium-low heat, lightly greased with coconut oil. Pour 1/4 cup of the batter for each pancake onto the skillet.
Cook each pancake for about 2-3 minutes, until bubbles appear and edges are set. Carefully flip and cook for an additional 1-2 minutes.
Top each stack of warm pancakes with a dollop of Greek yogurt, fresh raspberries, and edible rose petals.
Drizzle Grade A maple syrup over the pancakes just before serving, allowing it to soak in slightly. Serve immediately.

Notes

Ensure the baking soda and powder are fresh for the best rise and texture.
For gluten-free pancakes, consider using gluten-free flour in place of all purpose flour.
Adjust the sweetness of the pancakes by varying the amount of maple syrup used.

Nutrition

Serving Size: 1 pancake
Calories: 220
Sugar: 8g
Sodium: 240mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg