The Triple P’s – Pink Pitaya Pancakes (Vegan & GF)

There are two types of people in this world – those that love pink, and those that are wrong.

Not only is pink a pretty hue, but it has also made its mark on our planet. Pink ribbons are used to raise awareness for breast cancer, a pink shirt is a symbol for anti-bullying, and pink flowers and hearts are given to express one’s love for another.

Pink food is more enjoyable as well, and that’s a fact. Okay, fine…it’s not a fact, but it’s my very strong opinion and I dare you to challenge me!

Anywho, since we now agree that pink food is better than non-pink food, I have a pretty sweet recipe for you – The Triple P’s! PINK PITAYA PANCAKES.

Since we’ve already discussed the importance of the colour pink, let’s talk about pitayas. If you don’t know, a pitaya is a fruit, commonly known as “dragonfruit” in North America. It has a pink skin with scale-like spikes shooting out of the exterior. It’s quite unique in appearance, and also quite beautiful. The inside of a pitaya can be white or a bright pink, with little black seeds, similar to that of a kiwi. It has a very mild taste and soft, fleshy texture. The pitaya I am using in this recipe is actually in powder form. The fruit is dried out and then finely ground so it can be used in smoothies, baking, and today – PANCAKES! You can find pink pitaya powder here.

And, these aren’t just any pancakes, peeps. These are gluten-free, vegan, and refined sugar-free! You. Are. Welcome. So, what replaces all of the glutenous, sugary, dairy-forward ingredients, you ask? Well, let’s start with the dry:

Buckwheat flour – I love, love, love using buckwheat flour as a substitute for all-purpose. It is NOT made out of wheat, and therefore is gluten-free. Buckwheat is actually a seed and it is ground up and sold in ‘flour’ form. I consider it to be the best GF flour for pancakes because it holds up and acts the most similar to regular flour. I also really like the nuttier taste.

Flax – Eggs are a typical pancake ingredient, but if I added them to this recipe then the pancakes wouldn’t be vegan. So instead, I use a flax ‘egg,’ which is literally just flax meal and water mixed together and left to sit for a few minutes to thicken up. It’s the perfect vegan binder.

Oat Milk – In any standard flapjack recipe, you will either find milk or buttermilk. And, again, since I’m going for vegan pancakes today, dairy products just don’t cut it. That’s why I have created my vegan ‘buttermilk’ by mixing some organic apple cider vinegar with oat milk instead of the baby cow elixir. You can also use white vinegar for this, if you don’t have ACV. Make sure you are using a certified gluten-free oat milk, as oats themselves do not have gluten in them, but often can be cross-contaminated with other glutenous products. If you can’t find a gluten-free oat milk, you can definitely use almond, cashew or soy milk instead!

Maple Syrup – Finally, the sweet stuff. Obviously white refined sugar is standard, but that shiz is so bad for you, man. I typically could eat these pancakes without any sugar, just because I’m sweet enough, but sometimes I like to add a little maple syrup to bring out the Canadian in me. It’s completely optional, but you do you. You can add more than what is called for if you like a sweeter pancake.

Alright, I think I’ve covered all of the important bases here. Let’s make some flippy flappies!

The Triple P’s – Pink Pitaya Pancakes (Vegan, GF)

Serving size: Makes about 15 small pancakes

Prep time: 10 minutes

Cook time: 15 minutes



  1. To a small bowl, add flax meal and 2.5 tablespoons of water. Mix well and place in the fridge for at least 5 minutes.
  2. Add vinegar and plant-based milk to a measuring cup and stir. Set aside.
  3. To a medium bowl, add buckwheat flour, baking powder, baking soda, salt, maca powder and pitaya powder, if using. Whisk to combine and set aside.
  4. Add the maple syrup and vanilla to the measuring cup with the vinegar and milk. Remove flax mixture from the fridge and add to the milk mixture as well. Stir and then pour into the dry ingredients. Whisk until combined.
  5. Add about 1/2 tablespoon of coconut oil to a pan set over medium heat. When the oil is hot, use a ladle to pour some of the pancake batter into the pan. When bubbles begin to appear around the edges (about 1-2 minutes), flip the pancake and cook for 30 seconds to one minute more. Remove from heat and continue with rest of batter, adding more coconut oil as needed.
  6. Serve immediately or store in an airtight container in the fridge for up to three days.


I love serving these with fresh fruit, yogurt and pure maple syrup.

This recipe feeds approximately two people. You can double the recipe if feeding a larger family.

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