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Pink Pancakes


  • 2 cups of plain flour
  • 4 tablespoons of coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla essence
  • 2 cups of almond milk
  • 2 tablespoons of apple cider vinegar
  • 200g Cocobella natural coconut yoghurt to serve
  • Pink pitaya powder or pink food grade colouring


  1. Place all dry ingredients including flour, sugar, baking powder and baking soda together in a bowl.
  2. In a separate bowl, combine vanilla essence, almond milk and apple cider vinegar, stir and set aside for five minutes.
  3. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
  4. To make a ombre pink pancake stack, start by making two initial plain coloured pancakes  by pouring 1/3 cup of batter onto a non-stick pan and cook on low heat until golden about 1 minute on each side.
  5. Then to slowly start adding pink to the batter, add 1 teaspoons of pink pitaya powder to batter, mixing it well and make another two pancakes before adding extra 1/2 teaspoon of pink pitaya powder or drop of food colouring for another set of pancakes and continue adding 1/2 teaspoon of pink pitaya powder / food colouring to the batter to get deeper shade of pink.
  6. Enjoy with @cocobella vanilla coconut yoghurt, strawberries and maple syrup on top.
  7. Tip: If using pink pataya powder, follow instructions on packet on how to incorporate into batters correctly by making a syrup first.

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