There's nothing that makes me happier than the first few days of Spring, when the sun is shining and the kids can (finally!) play outdoors without the need to bundle them up into 1000 layers. It's a freedom and joy you can only get from months of being crammed up indoors, complaining about itchy hats, and picking-up-the-dropped-glove calisthenics done by yours truly. This was finally the first weekend that truly felt like Spring has stopped changing its mind and is finally here to stay, and to celebrate, I made these cheery hot pink pancakes. These Pitaya packs caught my eye in the frozen fruit aisle of the grocery store last week, and I've been brainstorming about what to make with them. I knew my boys would love their name (Pitaya is another name for Dragonfruit). Plus a pink pancake would be a nice break from all the green spinach I usually blend into their foods to turn it green.
Plus, dragonfruit gives pancakes a nice dose of vitamin C and fiber and it has a relatively neutral flavor. And although the name is a mouthful ("pitaya"), these pancakes are as easy to make as regular ones. They came together in 5 minutes! All it took was one packet of dragonfruit and boy did these pancakes turn PINK! They were so much fun to eat, and the boys loved them for the name and the color (boys like pink, too!).
Pancakes are one of my favorite finger foods for babies too, since they're nice and soft and get easily cut up into the perfect size for babies. My 1-year-old ate these right up!
Pink Pitaya Pancakes makes 15-18 pancakes Ingredients: 2 cups whole wheat flour (you can sub all purpose flour or whole wheat pastry flour) 1 tsp aluminum-free baking powder 1 tsp baking soda 1 tsp salt 1 packet of frozen pitaya, defrosted 1 3/4 cups coconut milk (you can substitute regular milk, buttermilk, or almond milk) 2 large eggs 1 teaspoon pure vanilla extract 1/2 stick unsalted butter, melted, plus more for cooking pancakes Directions: In a large bowl, stir together the flour, baking powder, baking soda and salt. In a medium bowl, whisk together pitaya, milk, eggs, vanilla, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes. Melt butter on large griddle over medium heat. Spoon about 1/4 batter per pancake on the surface and cook until bubbles start to form on the pancake; flip and cook until cooked through. Serve drizzled with peanut butter, almond butter, or pure maple syrup.