Pink Raspberry Banana Pancakes
¾ cup Bob’s Red Mill GF Flour
1 tsp coconut sugar
1.5 tsp baking powder
2 tsp pink pitaya powder
½ cup raspberries
½ cup raspberries (for topping)
Pinch of sea salt
½ cup almond milk
2 tbsp olive oil
2 mashed bananas
Extra banana for topping
Maple syrup for drizzling
In a large bowl, combine flour, coconut sugar, baking powder, sea salt, pitaya powder and mix well.
Add eggs, almond milk, olive oil and mashed bananas and whisk well.
Mix in half the raspberries.
Heat a frying pan with coconut oil over medium heat.
Pour batter into pan to make pancakes the size of your choosing. Flip when tops are bubbling and golden brown on the bottom.
Serve with banana, rasperries and maple syrup.
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.
- Serving Size: 10