Description
Fluffy and colorful pancakes made with pink pitaya and oat flour, perfect for a fun breakfast.
Ingredients
Scale
- 1 cup oat flour
- 1/2 cup pink pitaya (frozen puree thawed, or powder mixed with milk)
- 2 eggs (or 1 flax egg)
- 1 cup milk of choice (dairy or non-dairy)
- 1/2 cup plain Greek yogurt or thick non-dairy yogurt
- 2 tablespoons maple syrup or honey
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- Optional: cinnamon, lemon zest, or mini chocolate chips
Instructions
- Mix the wet ingredients first: whisk together eggs, milk, yogurt, vanilla, maple syrup, and pitaya until smooth.
- Add the dry ingredients, sprinkling in oat flour, baking powder, and salt. Stir just until no dry patches remain.
- Let the batter rest for 3 to 5 minutes to absorb liquid.
- Heat your pan over medium heat and lightly grease if necessary.
- Scoop batter onto the pan. Cook until bubbles form and edges look set, then flip and cook another minute or two.
Notes
Serve with sliced banana, yogurt, or a nutty drizzle of warm peanut butter. Store in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg