Description
These Romantic Brunch Ideas Pink Pancakes are fluffy, flavorful, and enhanced with vibrant pitaya powder, making them a wonderful choice for brunch gatherings. Easy to prepare, the recipe includes wholesome ingredients like Greek yogurt and fresh raspberries, perfect for any food lover seeking a light and fruity meal.
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
Instructions
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder, ensuring there are no clumps.
- In a medium bowl, lightly beat the egg, then stir in the buttermilk, melted coconut oil, and vanilla bean paste. Ensure the egg is at room temperature to keep the oil liquid.
- Combine the wet ingredients with the dry, folding them together gently until just combined, leaving a few lumps for fluffiness.
- Preheat a skillet over medium-low heat and lightly grease it with coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form and edges look set. Carefully flip and cook for an additional 1-2 minutes.
- Top each warm pancake stack with Greek yogurt, fresh raspberries, and edible rose petals.
- Finally, drizzle with Grade A maple syrup just before serving to allow for perfect absorption.
Notes
Using room temperature eggs helps prevent solidifying of the coconut oil during mixing.
Ensure to cook the pancakes at a low temperature to achieve maximum fluffiness and avoid burning.
The edible rose petals add an elegant touch for special occasions.
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg