Brighten up your breakfast with these fluffy pink pitaya pancakes! Made with The Organic Labs Pink Pitaya Powder 70g, these naturally pink pancakes are soft, delicious and perfect for a colourful breakfast or weekend brunch.
Ingredients
Pancake Batter
-
180 g all-purpose flour
-
2 tbsp sugar
-
2 tsp baking powder
-
¼ tsp salt
-
2 tbsp Pink Pitaya Powder 70g
-
1 large egg
-
240 ml milk
-
2 tbsp melted butter
-
1 tsp vanilla extract
Toppings
-
Fresh raspberries
-
Fresh dragon fruit cubes
-
Whipped cream or Greek yoghurt
-
Maple syrup or honey
Instructions
1. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt and Pink Pitaya Powder until evenly combined.
2. Prepare the wet ingredients
In a separate bowl, whisk together the egg, milk, melted butter and vanilla extract.
3. Make the pancake batter
Pour the wet ingredients into the dry mixture. Gently stir until just combined. A few small lumps are fine. Let the batter rest for 5 minutes.
4. Cook the pancakes
Heat a lightly greased non-stick frying pan over medium-low heat. Pour approximately ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another 1–2 minutes until fluffy and cooked through.
5. Add the toppings
Stack the pancakes on a plate and top with fresh raspberries, dragon fruit cubes and a spoonful of whipped cream or Greek yoghurt.
6. Serve and enjoy
Drizzle with maple syrup or honey and serve warm.
Recipe Tip
For a brighter natural pink colour, add an extra teaspoon of pink pitaya powder. Cook over medium-low heat to help preserve the colour and avoid excessive browning.
