Description

These Romantic Brunch Ideas Pink Pancakes offer an irresistible flavor with simple prep using wholesome ingredients like buttermilk and pitaya powder. Perfect for a delightful brunch!

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, ensuring no clumps remain.
In a medium bowl, lightly beat the egg and mix in the buttermilk, melted coconut oil, and vanilla bean paste. Use room-temperature eggs to prevent the coconut oil from solidifying.
Combine the wet ingredients with the dry ingredients in the large bowl. Gently fold together until no dry flour remains; some lumps are acceptable for fluffiness.
Preheat a skillet over medium-low heat and lightly grease with coconut oil. Pour 1/4 cup of batter per pancake onto the skillet.
Cook for 2-3 minutes, until bubbles form and edges appear set. Flip pancakes and cook for another 1-2 minutes until golden brown.
While warm, top each pancake stack with a spoonful of Greek yogurt, then scatter fresh raspberries and edible rose petals on top.
Drizzle with Grade A maple syrup right before serving and let it soak in for that ideal taste.

Notes

Use fresh raspberries for the best flavor and garnish.
Make sure the griddle is at the right temperature to achieve a perfect golden color on the pancakes.
You can substitute coconut oil with butter if preferred.

Nutrition

Serving Size: 1 pancake
Calories: 190
Sugar: 5g
Sodium: 220mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g
Cholesterol: 25mg