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Pink Galentines Pancakes Recipe

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5 from 147 reviews

These Pink Galentines Brunch Pancakes combine a beautiful pink hue from freeze-dried pitaya powder with wholesome flours and creamy Greek yogurt toppings. Light and fluffy with fresh raspberries and edible rose petals, this recipe makes a festive, flavorful breakfast perfect for celebrating friendship or any special morning.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 1.5 cups low-fat buttermilk (355ml)
  • 1 large egg, room temperature
  • 3 tbsp melted coconut oil (45ml)
  • 1 tsp pure vanilla bean paste

Toppings

  • 1 cup Greek yogurt (245g)
  • 1 cup fresh raspberries
  • 1 tbsp edible rose petals
  • 4 tbsp Grade A maple syrup

Instructions

  1. Mix dry ingredients: Whisk the all purpose flour, oat flour, baking powder, baking soda, sea salt, and freeze-dried pitaya powder together in a large bowl, ensuring there are no clumps of pitaya powder for an even pink color.
  2. Combine wet ingredients: In a medium bowl, lightly beat the room temperature egg and stir in the buttermilk, melted coconut oil, and pure vanilla bean paste. Room temperature eggs prevent coconut oil from solidifying.
  3. Make the batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps will help keep the pancakes fluffy.
  4. Preheat skillet: Heat a skillet over medium-low heat and lightly grease with a small amount of coconut oil to prevent sticking.
  5. Cook pancakes: Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden and cooked through.
  6. Add toppings: While pancakes are still warm, top each stack with a generous dollop of Greek yogurt, fresh raspberries, and sprinkle edible rose petals over them.
  7. Serve with syrup: Drizzle Grade A maple syrup over the pancakes just before serving and let it soak in for the perfect sweet bite.

Notes

  • Use room temperature eggs to ensure better mixing with melted coconut oil.
  • Do not overmix the batter to maintain a fluffy texture.
  • Adjust skillet heat as needed to prevent burning or undercooking.
  • Freeze dried pitaya powder adds natural color and flavor but does not dissolve; mix well to avoid clumps.
  • Optional toppings like fresh fruit and edible flowers make for a beautiful presentation.

Find it online: https://mealsbykate.com/pink-galentines-pancakes-recipe/