Pitaya Pancake Stack
Serves: 7-8 large pancakes
  • 2 cups whole wheat pastry flour, white whole wheat flour or whole spelt flour*
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon fine sea salt
  • 1 packet of frozen pitaya, defrosted and strained to remove seeds if desired
  • approximately 1 cup + 10 TBS buttermilk**
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon 100% pure maple syrup
  • 4 Tablespoons unsalted butter, melted
  • Melted, unrefined coconut oil for brushing the griddle
  • Suggested accompaniments: sliced bananas, fresh berries, raspberry chia jam, raspberry sauce, shaved chocolate
  • Other possibilities: nut butter, Greek yogurt, sautéed apples, blood orange segments, date caramel sauce
  1. Preheat a griddle to 400 degrees or medium heat.
  2. Combine the flour, baking powder, baking soda and salt in a large mixing bowl.
  3. Pour the defrosted pitaya into a 2-cup measuring cup and add enough buttermilk to make 2 cups.
  4. In a medium bowl or 4-6 cup measuring cup, whisk together the pitaya-buttermilk mixture, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
  5. Pour the wet mixture into the dry ingredients and stir until just combined.
  6. Brush the griddle with coconut oil and spoon about ⅓ cup of batter onto the griddle. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until down. Maintain the heat on medium-low or 400 degrees.
  7. Keep pancakes warm on a baking sheet in a 200 degree oven.
  8. Stack as desired.
*Gluten-free: substitute ⅔ cup GF oat flour, ⅔ cup buckwheat flour and ⅔ cup brown rice flour or 2 cups GF flour of choice.
**No buttermilk? Sub half unsweetened yogurt and half milk of choice. Or use 1 ½ cups any kind of milk, omit the baking soda and use 2 teaspoons baking powder instead.
Recipe by Pamela Salzman at https://pamelasalzman.com/pitaya-pancake-stack-recipe/