Aren’t pancakes just the best loophole to having cake for breakfast? A big stack of plant-powered pink pitaya heaven is always a good idea – especially when they’re perfectly fluffy and naturally vibrant!
1.5 cup flour of choice; I used self-raising flour
1 tsp baking powder
1 tbs pitaya powder
1 flax or chia egg (1 tbs milled flax seeds mixed in 3 tbs water)
1.5 cup coconut milk (or any plant-based milk)
Whisk all the ingredients up until its a smooth thick mixture
Add 2 tbsp batter into a non-stick pan at a time for each pancake
Cook for 3-4 mins on low- medium heat until the edges are set and bubbles appear at the surface
Flip the pancakes + cook for another 2-3 mins until cooked through
Drizzle and top with your favourite toppings! I usually use my home-made white chocolate recipe or coconut yogurt mixed with maple syrup – pile on some berries and you have it!