Description

These Romantic Brunch Ideas Pink Pancakes are a delightful treat featuring a delicious blend of oat and all-purpose flours, enhanced with vibrant pitaya powder. Simple to prepare and bursting with flavor, they make the ideal addition to breakfast or brunch gatherings. Topped with Greek yogurt and fresh raspberries, these pancakes are as beautiful as they are irresistible.

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 freeze dried pitaya powder. Make sure there are no clumps of pink powder.
In a medium bowl, beat the egg slightly. Stir in the buttermilk, melted coconut oil, and vanilla bean paste. Note: Use room temperature eggs to prevent the coconut oil from solidifying.
Pour the wet ingredients into the dry mixture. Gently fold until just combined, leaving a few lumps for fluffiness.
Heat a skillet over medium low heat and lightly grease it with a little coconut oil. Use a 1/4 cup to scoop the batter onto the skillet.
Cook the pancakes for 2-3 minutes until bubbles form on the surface and edges appear set. Carefully flip and cook for another 1-2 minutes.
Once warm, top each stack with a generous dollop of Greek yogurt and scatter fresh raspberries and edible rose petals on top.
Drizzle grade A maple syrup over the pancakes just before serving for the best flavor.

Notes

Ensure that the dry ingredients are well combined to prevent lumps in the batter.
Room temperature ingredients create a smoother pancake batter and improve texture.
Feel free to customize the toppings with your favorite fruits or nuts.

Nutrition

Serving Size: 1 pancake
Calories: 220
Sugar: 8g
Sodium: 300mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg