Pink Pitaya Raspberry Pancakes
This is the breakfast of our dreams!! Get ready to stack your plates high with these Pink Pitaya Raspberry Pancakes whisked in Suncore Foods® Pink Pitaya Powder to give it the pretty pop of pink. We can't get over the beautiful color and the awesome that are sure to dance on our taste buds!
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Ingredients
Make 2 Dozen Pancakes
1 cup whipped aquafaba
1 cup gluten free all purpose flour blend
1/2 cup almond flour
3/4 cup whole rolled oats
3 tbsp sugar
2 tbsp flax meal
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp xanthan gum
1/4 tsp baking soda
1 1/2 cup nondairy milk
2 1/2 tbsp melted vegan butter
¾ tsp almond extract
½ tsp vanilla extract
1/4 cup raspberries
3 tbsp Suncore Foods® Pink Pitaya Powder
Directions
1. In a stand mixer fitted with a whisk attachment, whip aquafaba (liquid from a can of chickpeas) on medium-high for about 10 minutes, or until it forms stiff peaks.
2. In a mixing bowl, whisk together all dry ingredients.
3. In a separate bowl, whisk together wet ingredients – milk, melted butter, almond extract, and vanilla extract. Whisk dry ingredients into wet until mostly incorporated.
4. Blend in raspberries until batter is a soft pink color.
5. Gently fold 1 cup aquafaba into mix with a spatula until incorporated.
6. If making ombré pancakes, divide batter into 3 bowls. Add 1 ½ tbsp Suncore Foods® Pink Pitaya Powder to one bowl, 1 tbsp to another, and ½ tbsp Suncore Foods® Pink Pitaya Powder to the remaining bowl.
7. Heat a nonstick skillet to medium-low and let batter sit while skillet heats.
Cook pancakes for about 5 minutes on each side.