Blueberry Pancakes with Pitaya and Blueberry Maple Syrup




For Pancakes:

  • ¾ cup Bob’s Red Mill GF Flour
  • 1 tsp coconut sugar
  • 1.5 tsp baking powder
  • Pinch of sea salt
  • 2 eggs
  • ½ cup almond milk
  • 2 tbsp olive oil
  • 1 cup fresh blueberries
  • Extra blueberries for topping

For Pitaya Syrup:

  • Mix 1 tsp pitaya powder with ¼ cup maple syrup

For Blueberry Syrup:

  • Blend ¼ cup maple syrup with blueberries


  1. In a large bowl, combine flour, coconut sugar, baking powder, sea salt and mix well.
  2. Add eggs, almond milk, olive oil and whisk well.
  3. Mix in blueberries.
  4. Heat a frying pan with coconut oil over medium heat.
  5. Pour batter into pan to make pancakes the size of your choosing. Flip when tops are bubbling and golden brown on the bottom.
  6. Drizzle with Pitaya and blueberry maple syrup, extra blueberries and enjoy!
  7. Serves about 10-12 small pancakes.


Special Thanks To:

Photos by Lisa San Filippo

Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.

Pin It on Pinterest

Share This