Description

These Romantic Brunch Ideas Pink Pancakes combine irresistible flavors and simple preparation. With key ingredients like Greek yogurt and fresh raspberries, this dish is perfect for a cozy meal with 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 all purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder until well mixed.
In a medium bowl, lightly beat the egg, then stir in the buttermilk, melted coconut oil, and vanilla bean paste. Ensure the egg is at room temperature to keep the coconut oil from solidifying.
Combine the wet ingredients with the dry ingredients by folding gently with a spatula until just incorporated, leaving some lumps for fluffiness.
Preheat a skillet on medium low heat and lightly grease it with coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet.
Cook pancakes for about 2-3 minutes until bubbles appear and edges look set; flip and cook for another 1-2 minutes until golden brown.
Once pancakes are warm, top each stack with a generous dollop of Greek yogurt, followed by fresh raspberries and edible rose petals.
Drizzle Grade A maple syrup over the stacks just before serving, allowing it to soak in for enhanced flavor.

Notes

Ensure all dry ingredients are well mixed to avoid any clumps of pitaya powder.
Room temperature ingredients create a smoother batter and fluffier pancakes.
Serve immediately for the best taste and texture.

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 8g
Sodium: 320mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 3g
Protein: 8g
Cholesterol: 35mg