Description
These Pink Pancakes are a delightful treat for brunch, featuring a unique blend of flavors with Greek yogurt and fresh raspberries. Easy to make and perfect for special occasions!
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 no clumps remain.
- In a medium bowl, lightly beat the egg and combine with buttermilk, melted coconut oil, and vanilla bean paste.
- Pour the wet ingredients into the dry mixture and gently fold until combined. A few lumps are okay for fluffiness.
- Heat a skillet on medium-low and lightly grease it. Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form and edges are set, then flip and cook for another 1-2 minutes.
- Dollop Greek yogurt on warm pancakes, then top with raspberries and edible rose petals.
- Finish by drizzling Grade A maple syrup over the stacks before serving.
Notes
Ensure the egg is at room temperature to prevent the coconut oil from solidifying.
Feel free to substitute other fruits if raspberries aren’t available.
For extra fluffiness, do not overmix the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg