Description

Treat yourself and your loved ones to these Romantic Brunch Ideas Pink Pancakes. They boast an irresistible combination of fluffiness and flavor, with vibrant pink hues from pitaya powder. Perfectly paired with Greek yogurt, juicy raspberries, and maple syrup, this dish is sure to brighten any brunch table with ease.

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 well combined and free of clumps.
In a medium bowl, lightly beat the egg, then add buttermilk, melted coconut oil, and vanilla bean paste, mixing until smooth.
Combine the wet ingredients into the dry ones, gently folding until just mixed, ensuring some lumps remain for fluffiness.
Heat a skillet over medium-low and lightly grease it with coconut oil. Pour 1/4 cup of batter per pancake onto the skillet.
Cook each pancake for 2-3 minutes until bubbles appear and edges look set; flip and cook for another 1-2 minutes.
Top each warm pancake stack with Greek yogurt, fresh raspberries, and edible rose petals.
Finish with a drizzle of Grade A maple syrup just before serving, allowing it to soak in for ideal taste.

Notes

Make sure the egg is at room temperature to prevent the coconut oil from solidifying.
For extra fluffiness, avoid over-mixing the batter; it’s okay if there are a few lumps.
Feel free to substitute other berries for raspberries if desired.

Nutrition

Serving Size: 1 pancake
Calories: 185
Sugar: 6g
Sodium: 300mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg