Vegan Pink Pitaya Pancakes
Pancakes with pink pitaya powder and vegan white chocolate yogurt sauce.
Equipment
- Non-stick pan
- Whisk
- Mixing bowl
- Spatula
Ingredients
Dry Ingredients
- 1 Cup Spelt flour 125 gram
- 2 Tsp Baking powder
- Pinch Sea salt
Wet Ingredients
- 1.5 Tbsp. Pink pitaya powder
- 1 Cup Plant milk 230 gram
- 1 Tbsp. Organic apple cider vinegar
- 1 Tbsp. Vanilla paste
- 2 Tbsp. Vegan melted butter
- 3 Tbsp. Maple syrup
Vegan White Chocolate Yogurt Sauce
- ¾ Cup Vegan white chocolate chips
- 125 gr Soy yogurt
- 1 Tsp Vanilla paste
Instructions
Pink Pitaya Pancakes
- Weigh and prepare all the ingredients separately. A bowl for the dry ingredients, and a bowl for the wet ingredients and mix each mixture well.
- Pour the wet mixture into the dry mixture and mix well with a whisk until smooth batter without lumps.
- Brush a little vegan butter with a paper towel in a non-stick pan over medium-low heat and pour about 2-3 tablespoons of pancake batter. Fry for about 3 minutes until bubbles form on top of the pancakes. Turn and fry for another 3 minutes.
- Transfer to a plate and continue to fry the rest of the batter.
Vegan White Chocolate Yogurt Sauce
- Prepare Bain Marie (water bath) to melt the chocolate gently. Bring water to a boil in a small saucepan, and lower the heat to create steam from the water. Place a stainless steel bowl over the pot. You can also melt in the microwave for about 30 seconds on pulses.
- Add the chocolate chips into the bowl and stir gently with a spatula. As the chocolate begins to melt a little add the yogurt and vanilla paste and mix well until a smooth and uniform white chocolate sauce is obtained. Pour into a saucer or dish suitable for pouring sauce.
- Place pancakes on a plate, drizzle a little white chocolate sauce on top, add fruit and serve. Enjoy!
Notes
.Calories refer to pancakes only
The amount of all white chocolate sauce is 310 calories