Valentine’s day is right around the corner and what better breakfast to celebrate with than romantic pink pitaya pancakes! Pink pitaya pancakes are made naturally pink with pink pitaya powder and other healthy ingredients like oat flour, banana, egg, milk, and avocado oil.
Pink Pitaya Pancakes Ingredients
Oat flour. I never buy oat flour at the store! Instead, I buy rolled (old fashioned) oats and blend them up in my coffee grinder. Same exact flour, but way cheaper.
Baking powder. Baking powder is what makes any pancake recipe fluffier. If you want to make yours even fluffier, simply add more baking powder! Unlike baking soda, baking powder does not have a strong flavor. Just make sure to buy aluminum free baking powder.
Pink sea salt. I switched to pink sea salt years ago after learning that conventional (table salt) is bleached and even sometimes has anti-caking ingredients added to prevent it from sticking together. Pink sea salt is more natural and also contains micro minerals that help your body process salt better.
Mashed banana. Make sure to use a super ripe banana in these pancakes if you want it to have a sweet flavor.
Egg. I either get my eggs locally, or I buy brown organic eggs at the store.
Milk of choice. You can use any type of milk that you want in this recipe. I usually make mine with soy milk.
Melted coconut oil or avocado oil. I have tried this recipe with both melted coconut oil and avocado oil. Both work great. If you are using melted coconut oil, make sure to let it cool to room temperature before adding it to your batter.
Pink pitaya powder.
Other types of flour you can use in Pink Pitaya Pancakes
- All Purpose Flour
- White Wheat Flour
- 1:1 Gluten Free Flour
All purpose flour, white wheat flour, and 1:1 gluten free flour can all be substituted directly into this recipe. So for the 1 1/2 cup of oat flour this recipe calls for, simply use 1 1/2 cup of any of the above flours.
These are the pancakes that I made with all-purpose flour. The all purpose flour pancakes came out super fluffy!
I have not tried making my pink pitaya pancakes with almond flour yet. If you do try to make them with almond flour, I would start substituting out the flour half at a time until you get the consistency and fluffiness that you want. If they come out really flat, you probably need more baking powder because almond flour tends to be really heavy.
I did not try these with coconut flour yet either. I would start with all of the other ingredients, and then add in the coconut flour until you reach a pancake batter consistency. Coconut flour absorbs a LOT of liquid, so don’t add in the flour at a 1:1 ratio. Most times, coconut flour is substituted in at a 1:4 ratio plus an egg. So for every cup of all-purpose flour, you would use 1/4 cup coconut flour plus 1 egg.
How to make Pink Pitaya Pancakes
In a large mixing bowl, sift together 1 1/2 cup oat flour, 3 1/2 teaspoons baking powder and 1 teaspoon pink salt.
Form a well in the center of the dry ingredients.
Add 1/2 mashed banana, 1 egg, 1 cup milk of choice, and 3 tablespoons melted coconut oil. Whisk well to combine. Mix in pink pitaya powder to the color that you want (I used 5 teaspoons).
Pour by 1/4 cup scoops on a heated and oiled skillet.
Flip when bubbles form across the top.
Cook till golden brown on the other side.
Serve with coconut whipped cream, maple syrup, and fresh fruit!
How to make oat flour:
If you don’t have oat flour, not to worry! You can easily make oat flour from whole old fashioned oats right at home!
How to store and reheat pancakes
Store your pink pitaya pancakes in an airtight container or bag. Place either parchment or wax paper between each pancake to prevent them from sticking together.
Reheat them in the toaster oven to quickly enjoy a warm pancake with a crispy outside!
These pancakes store really well in the freezer for up to 6 months. Make sure they are in an airtight bag with parchment paper between them if you are freezing them for this long to preserve their freshness.
Other colorful pancake recipes you might like:
- Beet Root Pancakes
- Blue Spirulina Pancakes
- Golden Milk Pancakes
- Mini Rainbow Pancake Cereal
- Funfetti Pancakes
If you make this recipe, please be sure to tag your photo #thehintofrosemary on Instagram and leave me a rating in the recipe card!
Pink Pitaya Pancakes
- Mixing bowl
- Frying pan
- 1 1/2 cup oat flour or all-purpose, white wheat
- 3 1/2 tsp baking powder
- 1 tsp pink sea salt
- 1/2 extra ripe banana, mashed
- 1 egg
- 1 cup milk of choice
- 3 tbsp melted & cooled coconut oil or avocado oil
- 1-5 tsp pink pitaya powder
- In a mixing bowl, sift together 1 1/2 cups oat flour, 3 1/2 teaspoons baking powder, and 1 teaspoon salt.
- Form a well in the center of the dry ingredients.Add 1/2 mashed banana, 1 egg, 1 cup milk, and 3 tablespoons oil.Mix well to combine.
- Whisk in pink pitaya powder 1 teaspoon at a time to the desired color.
- Heat a frying pan over medium heat. Drop pancake batter by 1/4 cup scoops. Cook until bubbles form across the top. Flip and cook the other side until golden brown. Enjoy!