Description

These pink pancakes are not only visually stunning but also offer incredible taste with Greek yogurt and fresh raspberries. Perfect for a cozy brunch with friends, they are easy to prepare and fun to enjoy.

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 freeze dried pitaya powder until smooth.
In a medium bowl, beat the egg and mix in the buttermilk, melted coconut oil, and vanilla bean paste. Make sure the egg is at room temperature to keep the oil from solidifying.
Combine the wet and dry ingredients, folding gently until just mixed; some lumps are okay for fluffiness.
Preheat your skillet on medium-low heat and lightly grease it with coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake.
Cook for 2-3 minutes until bubbles appear and edges look set, then flip and cook for an additional 1-2 minutes.
Top each stack with Greek yogurt, fresh raspberries, and edible rose petals while warm.
Finish by drizzling Grade A maple syrup over the pancakes just before serving.

Notes

Use fresh raspberries for the best flavor; you can substitute with other berries if desired.
Ensure the egg is at room temperature to help incorporate the melted coconut oil smoothly.
Adjust the sweetness by adding more maple syrup if preferred.

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 50mg