Pitaya Ombre Pancakes

Gluten-Free

1 cup almond flour

¼ cup coconut flour

2 tbsp coconut sugar

1 tsp baking powder

3 eggs

1 cup almond milk

pitaya powder

pinch salt

1 tbsp coconut oil

Whisk eggs and milk in a bowl. Add flour, sugar, baking powder, salt and a ¼ tsp pitaya powder. Whisk to combine. Heat a nonstick skillet over medium heat and lightly coat surface with coconut oil. Pour mixture onto skillet. Cook until pancake begins to bubble, about 2 minutes. Flip pancake and cook another 2–3 minutes. Continuously add more pitaya mix in between cooking each pancake to increase color saturation. Serve with warm maple syrup.