Description
Treat your loved ones to these beautiful pink pancakes, featuring a delightful blend of flavors. Made with all-purpose and oat flour, they are light and fluffy, perfect for brunch, and topped with Greek yogurt, fresh raspberries, and a drizzle of maple syrup.
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 until smooth.
- In a medium bowl, beat the egg and mix in the buttermilk, melted coconut oil, and vanilla bean paste.
- Combine the wet ingredients with the dry and gently fold until just mixed, leaving a few lumps for fluffiness.
- Heat a skillet over medium-low heat and grease it lightly with coconut oil.
- Pour 1/4 cup batter for each pancake onto the skillet and cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes.
- Top pancakes with Greek yogurt, fresh raspberries, and edible rose petals while warm.
- Drizzle with maple syrup just before serving and allow it to soak into the pancakes.
Notes
Ensure your eggs are at room temperature to keep the coconut oil from solidifying.
For fluffier pancakes, do not overmix the batter; it’s okay to have some lumps.
Experiment with different toppings like honey or additional fresh fruits to customize your pancakes.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg