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
  • 1.5 cups Low-fat buttermilk (355ml)
  • 1 large egg, room temperature
  • 3 tbsp melted coconut oil (45ml)
  • 1 tsp pure vanilla bean paste
  • 1 cup Greek yogurt (245g)
  • 1 cup fresh raspberries
  • 1 tbsp edible rose petals
  • 4 tbsp Grade A maple syrup

Instructions:

  1. Whisk the all purpose flour, oat flour, baking powder, baking soda, sea salt, and pitaya powder in your large bowl. Ensure there are no clumps of pink powder, as these won't dissolve well once wet.
  2. In the medium bowl, beat the egg slightly, then stir in the buttermilk, melted coconut oil, and vanilla bean paste. Note: Using room temperature eggs prevents the coconut oil from hardening into beads.
  3. Pour the wet ingredients into the dry. Use your spatula to fold them together until just combined. Stop when you see no more dry flour. A few lumps are perfectly fine and actually help with the fluffiness.
  4. Heat your skillet over medium low heat. Lightly grease with a tiny bit of coconut oil. Scoop 1/4 cup of batter per pancake onto the hot surface.
  5. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set and matte. Flip carefully and cook for another 1-2 minutes.
  6. While the pancakes are warm, dollop each stack with a generous spoonful of Greek yogurt. Scatter the fresh raspberries and edible rose petals over the top.
  7. Drizzle the Grade A maple syrup over the warm stacks right before serving. Wait for the syrup to soak in slightly to get that perfect bite.