Description

These Romantic Brunch Ideas Pink Pancakes are irresistible with their fluffy texture and vibrant color. Made with buttermilk, fresh raspberries, and a hint of pitaya powder, they are not only beautiful but equally delicious. Perfect for a cozy brunch or a special occasion!

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, ensuring no clumps remain.
In a medium bowl, lightly beat the egg, then mix in the buttermilk, melted coconut oil, and vanilla bean paste.
Combine the wet and dry ingredients in the large bowl, folding gently until just combined with a few lumps for fluffiness.
Heat a skillet over medium-low heat and lightly grease it with coconut oil. Pour 1/4 cup of batter for each pancake onto the skillet.
Cook for 2-3 minutes until bubbles form and edges look set, then flip and cook for another 1-2 minutes.
Top each pancake stack with Greek yogurt, fresh raspberries, and edible rose petals while warm.
Drizzle with Grade A maple syrup just before serving, allowing it to soak in slightly.

Notes

Ensure eggs are at room temperature for better mixing with coconut oil.
For fluffier pancakes, do not overmix the batter; a few lumps are beneficial.
You can substitute raspberries with other berries if preferred.

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 8g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg