Description
These pink pancakes are a delightful treat, combining fluffy texture with flavors of coconut, buttermilk, and fresh raspberries. Ideal for a special brunch, they are easy to prepare and promise to impress your guests!
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 another medium bowl, lightly beat the egg, then mix in buttermilk, melted coconut oil, and vanilla bean paste; use room temperature eggs to avoid the coconut oil hardening.
- Combine the wet mixture with the dry ingredients, folding gently until just combined. It's okay to leave a few lumps for fluffiness.
- Preheat your skillet over medium low heat and lightly grease it with coconut oil. Pour 1/4 cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form and edges appear set. Flip and cook for another 1-2 minutes until golden brown.
- Top each pancake stack with Greek yogurt, fresh raspberries, and edible rose petals while warm.
- Finish by drizzling Grade A maple syrup over the stacks and allow it to soak in for the perfect bite.
Notes
Using room temperature ingredients helps achieve a better texture in your pancakes.
You can substitute Greek yogurt with regular yogurt if necessary.
Make sure to use fresh raspberries for the best flavor and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg