Pink Paleo Pancakes
- 2 large eggs
- 3/4 cup almond milk
- 1 1/2 cup Bob Red Mills Paleo flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp pink pitaya
- 1/4 tsp nutmeg
- 1 cup cold coconut cream
- 1 tsp pink pitaya powder
- Fresh raspberries
- In a medium bowl add the eggs, almond milk and pink pitaya.
- Use a hand mixer and beat well.
- Add the paleo flour, baking powder, salt and nutmeg and mix again until all is well blended.
- Heat a non stick frying pan over low-medium heat.
- Drop a small amount of coconut oil in the middle of the pan.
- Spoon a bit of batter onto the pan.
- Cook for 2-3 minutes.
- Flip pancake and cook the other side.
- Remove pancake onto a serving plate.
- Repeat with the rest of the batter.
- Top pancakes with whipped coconut cream and raspberries.
- To make whipped coconut cream place very cold coconut cream and pink pitaya powder in a small bowl and use a hand held mixer to whip up.
Here you go!
New recipe #3 for March as promised. This time it is for pink paleo pancakes!!
How do I make the pancakes pink you ask?
Its not with artificial coloring either.
I ordered a variety of natural powders from a company called Raw Nice (link to Raw Nice) and have been experimenting in the kitchen with them. This time I used pink pitaya powder and thought I would add it to pancakes.
What is pitaya?
It is dragonfruit and packed with vitamin C and calcium.
The pink pitaya powder is a brilliant pink color and would be fun to add to smoothies, yogurt bowls and such.
This new pancake recipe is gluten free, dairyfree and grainfree.