Description

These Pink Pancakes bring a delightful twist to your brunch table with their irresistible flavor and vibrant color. Made with buttermilk, fresh raspberries, and a touch of coconut oil, they are easy to prepare and perfect for any gathering with friends or family.

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 completely combined without clumps.
In a separate medium bowl, lightly beat the egg and stir in the buttermilk, melted coconut oil, and vanilla bean paste. Make sure your egg is at room temperature to prevent the coconut oil from hardening.
Combine the wet ingredients with the dry, folding gently until just mixed. It is okay to have a few lumps for fluffiness.
Preheat a skillet over medium-low heat and lightly coat with coconut oil. Pour a quarter cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles form and edges seem set, flip with care and cook for another 1-2 minutes.
Once cooked, top each pancake stack with Greek yogurt, fresh raspberries, and edible rose petals.
Finish by drizzling warm maple syrup over the pancakes right before serving, allowing it to soak in.

Notes

For extra fluffiness, ensure not to overmix the batter.
Use fresh ingredients for the best flavor, particularly the raspberries and yogurt.

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg