Description

These Romantic Brunch Ideas Pink Pancakes are a delightful choice for a special meal. Their vibrant color comes from freeze-dried pitaya powder, while the fluffy texture is enhanced with low-fat buttermilk and Greek yogurt. Ideal for a cozy gathering or a sweet surprise for loved ones.

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 the 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 and stir in the buttermilk, melted coconut oil, and vanilla bean paste. Use room temperature eggs to keep the coconut oil from hardening.
Pour the wet mixture into the dry ingredients and carefully fold together with a spatula. Stop when no dry flour remains; a few lumps are acceptable for fluffiness.
Preheat a skillet over medium-low heat and lightly grease with coconut oil. For each pancake, scoop 1/4 cup of batter onto the skillet.
Cook for about 2-3 minutes, until bubbles appear and edges are set. Flip the pancake and cook for an additional 1-2 minutes until done.
Once cooked, add a dollop of Greek yogurt to each stack, then top with fresh raspberries and edible rose petals.
Finally, drizzle warm Grade A maple syrup over the stacks right before serving, allowing the syrup to soak in for the best flavor.

Notes

Using room temperature ingredients helps ensure even cooking and a fluffier texture.
Make sure not to overmix the batter; this keeps the pancakes light and airy.
You can substitute the Greek yogurt with another type of yogurt if desired.

Nutrition

Serving Size: 1 pancake
Calories: 220
Sugar: 6g
Sodium: 250mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 7g
Cholesterol: 35mg